8 servings, 172 kcal per serving
Dice the avocado, add the pomegranate and julienned coriander.
Season with olive oil and salt.
Serve with corn tortillas as an appetizer
ARTICHOKE, PALM HEARTS, SPINACH AND STRAWBERRY HOT DIP
FALAFEL LOAF WITH ROUGH BINDWEED FRUIT JAM
TUNA TIRADITO WITH DRIED TOMATOES, ROUGH BINDWEED FRUIT AND MUSTARD-CHILI DRESSING
MAQUI BERRY FRENCH TOASTS WITH AGAVE SYRUP AND BLUEBERRIES
CRAB ROLL WRAPPED IN AVOCADO WITH CHERRY SAUCE
ROASTED TOFU WITH TOMATOES & ROUGH BINDWEED FRUIT
Mini sopaipillas with blood sausages and physalis chutney
SALMON CARPACCIO WITH RASPBERRY DRESSING
PÂTÉ CROSTINI WITH HONEY & RASPBERRY SAUCE
FETA SKEWERS WITH BLACKBERRIES AND MANGO
