Avocado and cottage cheese spread

Avocado and cottage cheese spread: a creamy spread for bread with avocado, cottage cheese, lemon juice and chives – quick and easy to make.

At a glance

• Serves 2
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 220 kcal per serving
• Protein: 12 g
• Fat: 16 g
• Carbs: 4 g

Ingredients

• 1 avocado
• 150 g cottage cheese
• 1 tbsp lemon juice
• 1 handful of chives
• 1 pinch of salt
• 1 pinch of pepper
• 1 pinch of chilli flakes

Method

You’ll need: chopping board · knife · mixing bowl

1. Halve the avocado, remove the stone and scoop the flesh into a bowl. Drizzle the lemon juice straight over it.
2. Mash the avocado with a fork, either finely or leaving it a little chunky. That way the spread gets exactly the texture you like.
3. Fold in the cottage cheese until everything comes together. The spread should stay creamy but still have some texture.
4. Finely snip the chives and stir in most of them. Season to taste with salt, pepper and chilli flakes.
5. Leave the spread to stand briefly and adjust the seasoning if needed. That way the acidity, heat and freshness come together better.
6. Spread on fresh bread or crispbread and serve with the rest of the chives.

Good to know

A spread like this rescues a dull sandwich. Creamy, fresh and ready in a few minutes. I especially like it when I want something easy that's still a proper bite.

Swaps

Cottage cheese → skyr (more protein, less fat) | Chives → parsley (a little more vitamin K) | Lemon juice → lime juice (similarly fresh, slightly different flavour) | Chilli flakes → mild paprika (more child-friendly)

Allergens

Contains milk (cottage cheese); for children, simply leave out the chilli, and in pregnancy the spread is generally fine with fresh, well-washed ingredients and pasteurised cottage cheese.