AVO GARDEN

22
Mar

This “recipe” does not require master cooking skills nor a green thumb! Simply cut your ripe and ready avocado in half, remove the pip, squeeze over half a lemon and start filling to create a beautiful (and edible) delight!

A spoonful of labneh (soft fresh cheese made from yogurt or cream cheese) sprinkled with za’tar (ground dried thyme, oregano and marjoram mixed with toasted sesame seeds and salt), grated beetroot, kale chips, mange tout peas, toasted walnuts, fresh herbs such as thyme, basil and Italian parsley, alfalfa sprouts, fresh flowers and micro herbs to garnish.

A spoonful of roasted red pepper pesto, topped with avocado slices, sesame seeds, pistachios, micro greens and sprouts to garnish.

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