Avocados carpaccio with wild blueberries recipe 4216 0ebb8bca-c285-4c7c-a7f8-02723884e5c4 Crazy Leeks Crazy Leeks 11/6/2019 4:41:30 p.m. 0 0 10 20 Entrées No-cook meals Appetizers Blueberries
Avocados carpaccio with wild blueberries

Avocados carpaccio with wild blueberries

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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.

Avocados carpaccio with wild blueberries

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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