Guacamole, rice cake and black olive crumbs

30 min
Type of dish: Appetizers and canapes
Temperature: Cold
Seasonal period: All year
Allergens:
Molluscs
Molluscs
Sulfites
Sulfites
Traces of celery
Traces of celery
Traces of crustaceans
Traces of crustaceans
Traces of eggs
Traces of eggs
Traces of fish
Traces of fish
Traces of milk
Traces of milk
Traces of mustard
Traces of mustard
Traces of sesame
Traces of sesame
Ingredients for 5 portions
Ingredients for portions/units
Guacamole 180.0 g
Rice cake 0.1 kg
Black olives crumbs 5.0 g
Edible flowers 0.002 kg
Alfalfa sprouts 2.0 g
See Recipe
Avocado 0.2 kg
Spring onions 1.0 ud
Tomato 0.1 kg
Extra virgin olive oil 0.05 l
Table salt 1.0 g
Ground white pepper 0.5 g
Tabasco 0.1 ml
See Recipe
Rice 0.1 kg
Bulk curry 5.0 g
Sweet paprika 5.0 g
Squid ink 0.005 kg
Table salt 1.0 g
Sunflower oil 0.2 l
See Recipe
Black olive 0.1 kg
Elaboration

The following dishes are necessary for this recipe:

Once the guacamole is prepared, place it in a pastry bag with an open star nozzle and vacuum pack together with the avocado stone in order to prevent the guacamole from oxidizing.

HOW TO SERVE

  • Place the guacamole in a small porcelain bowl and use the open star nozzle to give it shape and height.
  • Sprinkle over with some black olive crumbs.
  • Place the rice cake on the side.
  • Decorate with edible flowers and sprouts.
Nutritional information (1 portion)
Energy
337.83
kcal
Carbohydrates
21.56
g
Proteins
3.06
g
Lipids
26.97
g
Sugars 1.61 g
Salt (Sodium) 543.0 mg
Folic acid 22.47 ug
Vitamin C 10.0 g
Vitamin A 62.55 ug
Zinc 11.73 mg
Iron 1.54 mg
Calcium 55.31 mg
Cholesterol 0.05 mg
Polyunsaturated fatty acids 7.77 g
Monounsaturated fatty acids 14.1 g
Saturates 3.76 g
Fiber 1.36 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.