Avocados carpaccio with wild blueberries
10
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20
No
Ingredients
- 4 small avocados
- Lime's juice
- 1 pinch of salt
- 250 ml (250 g or 1 1/2 cup) of Cottage cheese
- 250 ml (150 g or 1 cup) of wild blueberries (fresh or frozen)
- 5 ml (1 teaspoon) of honey
- 1 pinch of paprika
- 375 ml (50 g) of alfalfa sprouts
Preparation
Side-by-side mode
- Slice avocados in half, peel and remove the core.
- Slice finely and set on a plate. Spray with lime's juice and salt.
- Mix cottage cheese with blueberries (without the juice) and honey. Add paprika up to taste. Set over avocados slices and garnish with alfalfa sprouts.
Did you know that...
The best way to freeze blueberries is to dry them well after washing, spread them out on parchment paper for 1 hour in the freezer, then place them in an airtight container or bag, removing as much air as possible from the inside.
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