For the avocado Kornspitz, cut the avocado in half and remove the pit. Scoop out the flesh and spread it on the sliced corn tip halves.
Immediately drizzle with freshly squeezed lime juice and sprinkle with kala namak and pepper. Serve the avocado kornspitz with basil and cocktail tomatoes.
Preparation Tip:
The special Kala Namak salt, which smells sulfurous, gives the avocado a hint of egg flavor!
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