Serve this colourful dish of thinly sliced avocado as a starter or side dish to a light, summer meal.
4 small avocados
2 tbsp lime juice
1-1/4 cups frozen wild blueberries
1 cup 1% Canadian cottage cheese
1 tsp liquid honey
Pinch cayenne pepper (optional)
1 cup alfalfa sprouts
Step 1: 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.
Step 2: In bowl, combine wild blueberries, cottage cheese and honey. Add cayenne, if using. Dollop over avocado and top with sprouts before serving.
Reprinted with permission from the Wild Blueberry Association of North America.