Stuffed Avocado with Cottage Cheese and Rye Bread

Ingredients

• 1 Organic lemon
• 20 g arugula sprouts (1 handful)
• 4 avocados
• 300 g cottage cheese (10% fat)
• Salt
• Pepper
• 200 g whole‑grain rye bread (4 slices)

Instructions

1. 1.

   Peel the lemon hot, dry it and cut one half into thin strips; squeeze out juice from the other half. Rinse arugula sprouts thoroughly and drain.

2. 2.

   Halve the avocados, carefully remove the pits and drizzle the halves with lemon juice. Spread cottage cheese over the avocado halves and sprinkle with sprouts. Season everything with salt and pepper.

3. 3.

   Cut the rye bread slices into strips. Garnish the avocado halves with lemon wedges and serve with rye bread strips.