1/3 cup papunha palm fruit
1/4 cup yogurt
1 spoonful of chopped salsa
1/2 spoonful of olive oil
1/2 spoonful of grated ginger
1 mini avocado
To taste: salt and black pepper
For decoration: 1 tablespoon of diced tomatoes
Papunha palm fruit strips
1/3 cup papunha palm fruit
1/4 cup yogurt
1 spoonful of chopped salsa
1/2 spoonful of olive oil
1/2 spoonful of grated ginger
1 mini avocado
To taste: salt and black pepper
For decoration: 1 tablespoon of diced tomatoes
Papunha palm fruit strips
1
Place the avocado in a pan, add enough water to cover it, and bring to a simmer
Tame the pan with a lid and cook on medium heat for 15 minutes or until the avocado is tender
Cut off the top as a lid
With a spoon, remove the seeds and pulp
Discard the seeds
2
In a bowl, mix together the avocado pulp, yogurt, olive oil, and salsa, mashing well
Season with salt and black pepper to taste, and add chopped papunha palm fruit
Mix well
Pour the mixture into the avocado and top with diced tomatoes and papunha palm fruit strips
Serve with a salad of leaves.
