Avocado cottage cheese with fennel salad

Ingredients for 4 servings:

• 200 g cottage cheese
• 1 avocado(s)
• 3 tbsp lemon juice
• 3 tbsp olive oil
• salt and pepper
• e.g. pine nuts
• 1 large fennel bulb(s)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Roast the pine nuts in a pan without adding fat, remove, and let cool. Clean the fennel bulb, quarter it, slice it thinly, and place it in a bowl. For the dressing, whisk together the oil, lemon juice, salt, and pepper, pour it over the fennel, and let it marinate well. Cut the avocado lengthwise, remove the pit, and scoop the flesh out of the skin with a spoon. Cut into small cubes and mix with the cottage cheese, seasoning with salt and pepper. Arrange the fennel and cottage cheese in bowls and sprinkle with the pine nuts. Approx. 425 kcal per serving.