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 TOFU WITH TOMATOES & ROUGH BINDWEED FRUIT
Artichokes with blueberry mayonnaise
DRIED TOMATO HUMMUS WITH AVOCADO, CHERRY TOMATOES AND ROUGH BINDWEED FRUIT WITH BASIL PESTO
SALMON WITH CEVICHE DRESSING, ONION AND BLUEBERRIES
Marinated tofu and physalis Christmas sandwich
POTATO ROSTI WITH STRAWBERRIES
SALMON-AVOCADO TARTARE WITH RASPBERRY-LIME SAUCE
SEA BASS TIRADITOS WITH PHYSALIS, MANGO, AVOCADO AND BLACKBERRIES
CREAM CHEESE ROLLS
Grilled skirt steak crostini with blueberry and merlot reduction
