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
ABALONE AND BLUEBERRY TIRADITO WITH CORIANDER-AVOCADO DRESSING
Artichokes with blueberry mayonnaise
Clam and pomegranate ceviche
Spinach and beetroot pancake rolls
POTATO AND TOMATO SNACKS WITH BLUEBERRY MAYONNAISE
Brie cheese with rough bindweed fruit
Strawberry ceviche
Octopus carpaccio with Thai sauce and blueberries
OYSTER COCKTAIL WITH BERRY & CITRUS JUICE
TUNA PATE WITH ROUGH BINDWEED FRUIT & WALNUT SAUCE
