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
Blueberry, raspberry, and mint gazpacho
Five-season salad
CRUNCHY CROSTINI COVERED WITH PROSCIUTTO
SMOKED SALMON BRUSCHETTA WITH HUANCAINA-STYLE MAYONNAISE
SEA BASS TIRADITOS WITH PHYSALIS, MANGO, AVOCADO AND BLACKBERRIES
Quinoa balls with blueberries and raspberries
SMOKED SALMON, CREAM CHEESE AND BLACKBERRY-FILLED PROFITEROLES
ROASTED PUMPKIN BRUSCHETTA WITH RICOTTA, CASHEWS AND DRIED BLUEBERRIES
BABY POTATOES STUFFED WITH SOUR CREAM, BLUEBERRIES AND CHIVES
Mini sopaipillas with blood sausages and physalis chutney
