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Stuffed Avocado
Stuffed Avocado

Stuffed Avocado

por Camomila Limão

1 egg
1 very ripe avocado
1 small lemon
4 delights of the sea
1 natural yogurt without sugar
Freshly ground pink pepper
Mustard Microgreens Life in Bag
Olive oil

Place the egg at room temperature in a pan and cover with cold water so that the egg is about 2 cm below the surface.
Once the water begins to boil, count for 12 minutes letting the egg to boil low.
Once the egg is cooked - and peeled - cut the avocado in half and remove the lump.
With the help of a spoon, remove the squash from the avocado and put in a bowl.
Add the lemon juice, the boiled egg, the sea delicacies and the natural yogurt.
With the help of a fork, "crush" all the ingredients in order to obtain a homogeneous but with a texture.
Season with salt and freshly ground pink pepper.
Divide the avocado paste by the two halves of the avocado.
Before serving, finish with mustard microvegetais and season with a wire of olive oil and grains of pink pepper to taste.