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
Roasted carrots with cashew and rough bindweed fruit cream
Beetroot, avocado, and raspberry gazpacho
Philadelphia cream cheese with caramelized pomegranate
Smoked salmon bruschetta with huancaina-style mayonnaise
BAKED EGGS, GOAT CHEESE AND STRAWBERRY-STUFFED AVOCADO (KETO)
STRAWBERRY PICO DE GALLO WITH NACHOS
PANKO-CRUSTED SALMON ROLLS WITH BERRY SOY SAUCE
ABALONE TIRADITO WITH CORIANDER, AVOCADO AND POMEGRANATE DRESSING
Marinated tofu tacos with raspberry and jalapeño jam
Melon with prosciutto and rough bindweed fruit
