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Rye “deckers” with avocado, smoked chicken and cranberry sauce


Serves 2

This combination of ingredients may sound a little unusual but they work wonderfully together. The secret is to choose a really ripe avocado and a cranberry sauce that is not too sweet (watch out for the hidden sugars).


1 ripe avocado, peeled and pitted

2 teaspoons lemon juice

2-3 spring onions, trimmed and very finely chopped

ground black pepper (to taste)

a little butter or non-hydrogenated vegetable margarine

2 slices pumpernickel bread (from health shops)

4 slices rye bread

1-1 and a half tablespoons cranberry sauce

1 smoked chicken leg joint, skinned and sliced

  1. Mash the avocado with the lemon juice and mix in the spring onions and black pepper.
  2. Place two slices of rye bread on a board/ work surface and spread with the avocado mixture.
  3. Spread each slice of pumpernickel bread with the cranberry sauce and place on top of the avocado. Arrange the sliced chicken on the cranberry sauce and top with the remaining slices of rye bread.

Taken from : Patrick Holford and Judy Ridgeway’s The Optimum Nutrition Cookbook.