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
Five-season salad
ASPARAGUS AND POMEGRANATE
SOURDOUGH TOASTS WITH PEANUT BUTTER, STRAWBERRIES AND POMEGRANATE
SCALLOP CARPACCIO OVER ENDIVES AND PHYSALIS WITH LEMON & GINGER DRESSING
SEA BASS CEVICHE & ROUGH BINDWEED FRUIT
Mozzarella cheese, blueberry, and basil brochettes
TUNA TATAKI WITH RICOTTA AND TOMATO JAM
PÂTÉ CROSTINI WITH HONEY & RASPBERRY SAUCE
OYSTER COCKTAIL WITH BERRY & CITRUS JUICE
Marinated tofu and physalis Christmas sandwich
