Recipes: Cottage Cheese & Avocado Rose Salad

• Prep Time:15 minutes
• Serves:2

 

Tagged:
asparagus, avocado, avocado rose salad, blueberries, cottage cheese, cucumber, fresh, greens, salad, snap peas,

Cottage Cheese and Avocado Rose Salad gives you a next-generation cottage cheese salad that kkips the 60s diet plate vibe with a medley of crunchy-fresh asparagus, sugar snap peas and cucumber served over baby greens topped with blueberries and a fresh-sliced avocado “rose." Of course, this salad is just as delicious topped with traditional sliced avocado, but why not put your knife skills to test with this edgy new on-trend presentation.

 

This is part of our Beyond Guacamole series--just a reminder that the mighty avocado goes way beyond Cinco de Mayo!

 

Foodie Byte

The internet is loaded with avocado rose tutorials; don’t be overwhelmed, because they are really easy to make. For best results, use a slightly firmer avocado for this presentation.

Ingredients

2 cups artisan baby salad greens
2 cups cottage cheese
1/2 bunch asparagus, trimmed, 2-inch sliced, blanched, chilled
1 cup fresh sugar snap peas, trimmed, blanched, chilled
1/2 hothouse cucumber, thin sliced
2 scallions, diagonal-sliced
1 avocado
As needed, fresh lemon juice
As needed, kosher salt and black pepper

Preparation

Arrange baby salad greens evenly on 2 plates; top each in the center with a 1 cup “scoop” of cottage cheese.
Arrange asparagus, sugar snap peas, cucumber and scallions evenly over salad.
Cut avocado in half, remove pit and carefully peel off skin. Lay 1 avocado half, cut side down, on cutting board. Thinly-slice avocado and carefully fan out. Curl on one end forming avocado slices into a spiral-shaped “rose”. Repeat with second avocado half. Squeeze lemon juice lightly over avocado. Using a spatula, transfer “roses” to salads.
Season salad with salt and pepper.
Serve.

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