Creamy avocado sauce

Clean the avocado (1 piece ~200 g of pulp). Add ricotta (150 g), garlic (1 clove), mint (5–7 leaves), and orange juice (2–3 tbsp). Season with salt and pepper to taste.

For a more keto-friendly option, replace the orange juice with lemon or lime juice.

Blend everything until smooth and creamy. If necessary, add a little more orange juice for a thinner consistency.

Chill for 20–30 minutes before serving.