Avocado Carpaccio with Wild Blueberry Cottage Cheese Mix
This fresh avocado salad, topped with antioxidant-rich wild blueberries, makes a great afternoon snack or side dish.
Wild Blueberry Association of North America
- 4 small avocados
- 2 tbsp lime juice
- pinch salt
- 1 1/4 cups frozen wild blueberries
- 1 cup 1% cottage cheese
- 1 tsp liquid honey
- pinch cayenne pepper (optional)
- 1 cup alfalfa sprouts
- Cut avocados in half and remove pits. Remove peel and slice thinly. Place slices on large plate. Drizzle with lime juice and sprinkle with salt.
- In bowl, combine wild blueberries, cottage cheese and honey. Add cayenne, if using. Dollop wild blueberry cottage cheese mix over avocado carpaccio and top with sprouts before serving.