This week I wanted something quick and easy for my lunches since I knew that with the holidays coming up I was going to need as much time open as I could manage to get! Light and filling salads have been my go-to lunch time meal lately. But, of course I can't have just any salad. And anything with avocado is a bonus in my book.

The idea for this stuffed avocado salad came from my Skinny Mexican Style Avocado Caprese salad that I did a good while back. That too is one of my favorites! However, I wanted something a little different this time around and cottage cheese was calling my name.

So, I stuffed that avocado with the cottage cheese for a healthy fat and protein packed meal. Naturally when I think of avocados my mind always tends to go towards Mexican flavors, so I paired this salad with some Catalina dressing and a sprinkle of taco seasoning to give a little kick to it all. But really you could get away with any other sort of dressing, just be sure that you adjust the nutritional information accordingly if you're keeping track of that.

This salad is super easy and quick to throw together. Trust me, I know. I was in the middle of making sweet potato casserole while I was noshing on my lunch today. Multi-tasking should have been my middle name.

If you're wanting to pack this salad for lunch, you'll want to keep the avocado in it's skin and maybe give it a little squeeze of lime juice to keep it from browning. Other than that, you should be good to go.

To add even more spice, try adding a few slices of pickled jalapeños or a spoon of salsa!

Mexican Cottage Cheese Stuffed Avocado Salad
TheSkinnyFork.com

The Skinny:
Servings: 1 • Size: 1 Salad • Calories: 244.7 • Fat: 14.8 g • Carb: 21.8 g • Fiber: 7.4 g • Protein: 10.2 g • Sugar: 8.8 g • Sodium: 483.9 mg

Ingredients:
1 C. Kale Salad Blend
1/2 Large Hass Avocado
1/4 C. Light Cottage Cheese
1/2 Medium Tomato, Sliced
1 Tbsp. Catalina Dressing
1/8 Tsp. Taco Seasoning

Directions:

Place your salad blend on the plate and set aside.

Carefully cut the avocado in half and remove the seed before scooping the avocado from the skin so that it remains in one 'bowl' like piece.

Fill the avocado half with the cottage cheese.

Top the salad with the tomato slices, 1 Tbsp. dressing and 1/8 Tsp. taco seasoning.

Enjoy right away!