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
Marinated tofu tacos with raspberry and jalapeño jam
Smoked salmon bruschetta with huancaina-style mayonnaise
Panko shrimp spoons with raspberry and passion fruit sauce.
PANKO-FRIED CALAMARI WITH CHERRY PEBRE SAUCE
QUESADILLAS WITH ARUGULA, SERRANO HAM & STRAWBERRIES
ZUCCHINI ROLLS IN FOUR CHEESE & BLUEBERRY SAUCE
Quinoa Pizza with Mozzarella, Basil, and Strawberries (gluten-free)
Skewers with blueberry sauce
ONIONS STUFFED WITH CHICKEN & BLUEBERRY SAUCE
Sweet potato and raspberry chipotle sauce burrito bowl
