This Stuffed Avocado is filled with healthy fats and protein and is big on flavor. It combines the classic pairing of avocado, tomato, and cottage cheese. Coming in at under 250 calories, it makes the perfect quick and easy lunch or snack.

With only three high-quality ingredients, this quick snack or lunch comes together in under 5 minutes. The hardest part is removing the pit from the avocado.

• Avocado (1 ripe): Available year-round, avocados have a nutty flavor and buttery texture. Any variety of avocado will work in this recipe.
• Daisy Cottage Cheese (1/2 cup): Creamy and slightly salty, adding cheesy goodness with a boost of protein in every bite. It is low in sugar and big on taste.
• Pico de Gallo (1/4 cup): A classic Southwest mixture made with tomatoes, onions, jalapeno, lime juice, cilantro, and touch of salt. It adds a fresh burst of flavor and acidity. You can find fresh Pico de Gallo in your grocery produce section.

• Avocados are ripe when they have a slightly firm (not hard) feeling when pressed. They should not be too soft or mushy. The color of the avocado also slightly darkens as it ripens. Between the feel and color, you can easily tell if the avocado is ready to eat.
• To half the avocado, run a knife around the parameter of the avocado pressing in until you feel the pit. Slightly twist the two halves to easily separate. To remove the pit, slightly press the knife into it and pull. The pit should give and pull out as you pull the knife back.
• While store-bought Pico de Gallo is recommended for this recipe for time savings, you could also make your own. To make fresh Pico de Gallo, mix 4 diced Roma tomatoes, ½ cup diced onion, ½ cup chopped cilantro, ½-1 finely diced jalapeno, 2 tablespoons fresh lime juice (or lemon juice), and a sprinkle of salt. Make ahead so the flavors can develop before using. Store sealed tightly in the refrigerator for up to a few days.
• Strained salsa or picante may be used in place of the Pico de Gallo. Try citrus salsas for a twist on flavor.
• If you like your food a little spicier, drizzle the avocados with hot sauce or sprinkle with fresh cracked black pepper.

1. Cut avocado in half and remove pit.
2. Fill center of each half with cottage cheese.
3. Top with Pico de Gallo and serve immediately.