Guacamole with Truffle Oil and Roasted Cherry Tomatoes
A source of healthy fats and antioxidants, this dish supports the cardiovascular system and improves digestion. The delicate taste of avocado harmonizes with the rich aroma of truffle oil, creating an exquisite combination. Perfect as an appetizer or an accompaniment to main courses.
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Kitchen: Mexican
Goes well with: Salads, Snacks, Vegetable side dishes, Vegetables
833
Servings: 2 (1 serving ≈ 121 gram)
Digestion time: 4 hour
Roast cherry tomatoes (60 g) at 200 °C for about 12 minutes, or warm them quickly in a dry pan until the skin loosens. Cool and peel them.
Mash avocado (150 g) with a fork. Add lime juice (10 g), truffle oil (14 g), table salt (2 g) and the roasted cherry tomato flesh. Mix, keeping the sauce slightly textured.
Serve the guacamole right away with cilantro (5 g) on top.
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