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
MOZZARELLA, CHERRY TOMATO, BASIL AND BLACKBERRY BROCHETTES (KETO)
Blueberry and Cheddar cheese fondue with fine cuts of toasted Crostini
TROUT WITH ALMOND, PARMESAN CHEESE AND BLACKBERRY BRITTLE
COLD SHELLFISH POT WITH PHYSALIS & BLUEBERRIES
SERRANO HAM, STRAWBERRIES, GOAT CHEESE & PHYSALIS SKEWERS
Potato omelet with Camembert cheese and blueberries
Bittersweet Tilapia Tacos
Vegan eggplant and chestnut bites with cherry sauce
SCALLOP CARPACCIO OVER ENDIVES AND PHYSALIS WITH LEMON & GINGER DRESSING
CRUNCHY CROSTINI COVERED WITH PROSCIUTTO