Ingredients

Preparation

Cut the avocados in half, peel and remove the pit. Slice thinly and place on a plate. Drizzle with lime juice and season with salt.
Mix the cottage cheese with the wild blueberries (without the juice) and the honey. Add the red pepper to taste. Place on top of the avocado slices and decorate with the alfalfa sprouts.

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Entry

Avocado Carpaccio with Wild Blueberries and Cottage Cheese

Name: Avocado Carpaccio with Wild Blueberries and Cottage Cheese
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 4 small avocados; Lime juice; 1 pinch of salt; 250 ml (250 g or 1 1/2 cups) of cottage cheese; 250 ml (150 g or 1 cup) of wild blueberries (fresh or frozen); 5 ml (1 tsp) of honey; 1 pinch of red pepper; 375 ml (50 g) of alfalfa sprouts

Preparation: 20 min

Cooking: 0 min

Servings: 4

The avocado carpaccio with wild blueberries and cottage cheese is a healthy and refreshing appetizer. Using ripe avocados sliced thinly and a mixture of sweet blueberries and cottage cheese, this dish is both light and nutritious. Perfect for summer meals or appetizers, it adds a touch of color and health to any table.