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
Pita bread with turkey breast, avocado, and strawberries
Vegan zucchini and strawberry caramelized flatbread
Panko-crusted shrimp brochettes with raspberry sauce
Blackberry and ricotta crostini
PACIFIC POMFRET TIRADITO WITH LEMON AND RASPBERRY DRESSING
BABY POTATOES STUFFED WITH SOUR CREAM, BLUEBERRIES AND CHIVES
ASPARAGUS AND POMEGRANATE
Roasted sweet potato disks with quinoa and strawberry timbale
Pâté with Raspberries
Blueberry, strawberry pebre with beetroot chips
