Name: Puff Pastry Bowls with Salad and Avocado Dressing
Prep time: 35 min
Cook time: 15 min
Yield: 6
Cuisine: Internacional
Ingredients: 500 grams puff pastry; 1 egg; 1 bag Eva® fresh mixed salad; 1 cup cherry tomato, in halves; 1 cup heart of palm, in slices; 1/2 cups baby corn; 1/2 cups almonds, toasted and sliced; 1 cup mango, in cubes; 1 cup panela cheese, in cubes; 1 avocado, for the dressing; 1/4 cups fresh cilantro, for the dressing; 1/4 cups sour cream, for the dressing; 1 tablespoon lemon juice, for the dressing; 1/2 teaspoons garlic salt, for the dressing; 1 teaspoon salt, for the dressing; 1/4 teaspoons pepper, for the dressing; 1/4 cups olive oil, for the dressing; 1 tablespoon fresh cilantro, fried for garnish

Preparation

20 mins

15 mins

Low

Preheat the oven to 180°C. Grease a cupcake mold. Roll out the puff pastry with a rolling pin. Cut squares of 10x10cm and place them in the cupcake mold. Prick with a fork and brush with egg.