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Avocados carpaccio with wild blueberries

Author: Les Cultures de chez nous
Petit fuits 2
Preparation 10
Portions 20
Freezing No


  • 4 small avocados
  • Lime's juice
  • 1 pinch of salt
  • 250 ml (250 gr or 1 1/2 cup) of Cottage cheese
  • 250 ml (150 gr or 1 cup) of wild blueberries (fresh or frozen)
  • 5 ml (1 teaspoon) of honey
  • 1 pinch of paprika
  • 375 ml (50 gr) of alfalfa sprouts
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  • 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.

Chef's notes