Avocados carpaccio with wild blueberries
10
0
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.
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