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
Cashew and strawberry vinaigrette bruschettas
FALAFEL LOAF WITH ROUGH BINDWEED FRUIT JAM
“Carpaccio trilogy” zucchini, mushrooms, beetroots, and raspberry dressing
SHRIMP-PINEAPPLE BROCHETTES WITH STRAWBERRY DIP
SALMON CARPACCIO WITH PALM HEARTS, CAPERS, PARMESAN CHEESE & BLUEBERRIES
Skewers with blueberry sauce
DATES AND BACON CROQUETTE WITH BLACKBERRY-STRAWBERRY SAUCE
QUESADILLAS WITH ARUGULA, SERRANO HAM & STRAWBERRIES
VEGAN PHYSALIS FOCACCIA BREAD
Panko shrimp spoons with raspberry and passion fruit sauce.
