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Avocado Carpaccio with Wild Blueberry Cottage Cheese

For a light luscious lunch, wild blueberries from New Brunswick are paired with avocados, cottage cheese and alfalfa sprouts.

Avocado Blueberry Salad


  • 4 small avocados

  • 30 ml (2 tbsp) lime juice

  • pinch salt

  • 300 ml (1 1/4 cup) frozen wild blueberries

  • 250 ml (1 cup) 1 per cent cottage cheese

  • 5 ml (1 tsp) honey

  • pinch cayenne pepper (optional)

  • 250 ml (1 cup) alfalfa sprouts

1. Cut avocados in half and remove pits. Remove peel and slice thinly.
2. Arrange slices on a large plate. Drizzle with lime juice and sprinkle with salt.
3. In a bowl, combine wild blueberries, cottage cheese and honey. Add cayenne, if using.
4. Dollop over avocado slices and top with sprouts before serving.