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
Brie cheese with rough bindweed fruit
Tempura Vegetables with Strawberry Bittersweet Sauce
Tofu and Strawberry Brochettes
Two-salmon tartare with blueberry shots
SALMON CARPACCIO WITH RASPBERRY DRESSING
Salmon carpaccio with blackberries, raspberries, and arugula
Pâté with Raspberries
CREAM CHEESE AND STRAWBERRY DIP WITH CRACKERS
BREADED CHICKEN SKEWERS WITH POMEGRANATE AND BLUEBERRY SAUCE
ZUCCHINI ROLLS IN FOUR CHEESE & BLUEBERRY SAUCE
