Venezuelan Paleo Breakfast Platter with Tropical Fruit Salsa
A flavorful venezuelan breakfast perfect for paleo eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 6 corn cakes (arepas), pre
- cooked 12 slices bacon 1 large avocado, mashed 1 cup mixed tropical fruit, diced (pineapple, mango, banana) 1/4 cup freshly squeezed lime juice 1 tbsp honey Salt and pepper, to taste Fresh cilantro leaves, for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Arrange the arepas on a baking sheet and warm in the oven for 5 7 minutes.
- Place bacon slices on another baking sheet and cook until crispy, approximately 15 20 minutes, flipping halfway through.
- In a mixing bowl, combine the diced tropical fruits, lime juice, honey, salt, and pepper. Gently toss to coat.
- Assemble the platter by placing three arepas in the center of a serving plate, adding crispy bacon on one side and guacamole on the other side. Spoon the tropical fruit salsa over the top of the arepas.
- Garnish with fresh cilantro leaves before serving.
Chef’s Insight
The combination of flavors and textures in this dish provides an unforgettable sensory experience, transporting you straight to Venezuela with each bite.
Notes
Adjust the amount of honey or lime juice in the tropical fruit salsa to taste preference.