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
Four-cheese and blackberry pizza
CAMEMBERT AND BLUEBERRY-STUFFED BASKETS
Blueberry, raspberry, and mint gazpacho
Smoked salmon bruschetta with huancaina-style mayonnaise
CRAB ROLL WRAPPED IN AVOCADO WITH CHERRY SAUCE
BRIE AND BLUEBERRY BITES
TUNA TATAKI WITH RICOTTA AND TOMATO JAM
SALMON CARPACCIO WITH RASPBERRY DRESSING
Salmon, beetroot and blueberry tartare
BERRY TARTINE
