Tajin Cottage Cheese and Cucumber

• 180 g low-fat cottage cheese — Low-fat cottage cheese (2% milkfat)
• 120 g cucumber, diced — Cucumber with peel
• 50 g avocado, diced — Avocado
• 10 g lime juice — Fresh lime juice
• 0.7 g chile-lime seasoning — Chile-lime seasoning

Method

1. 1Dry the vegetablesPat the diced cucumber and avocado gently so no water thins the bowl.Look for: The cucumber is dry and the avocado holds clean cubes.
2. 2Season the cottage cheeseFold the cottage cheese with half the lime juice and half the chile-lime seasoning for 20 seconds.20 secLook for: The curds remain distinct and evenly speckled.
3. 3Dress the cucumberToss the cucumber with half of the remaining lime juice.Look for: The cucumber is lightly glossy and remains crisp.
4. 4Dress the avocadoFold the avocado gently with the final lime juice without mashing the cubes.Look for: The avocado keeps clean edges and has a light lime coating.
5. 5Build the bowlSpoon the cucumber and avocado over the seasoned cottage cheese.Look for: Creamy, crisp, and buttery components remain visibly distinct.
6. 6Add the remaining chile-limeSprinkle the remaining chile-lime seasoning evenly across the top and serve cold.Look for: A light red-speckled finish covers the complete bowl.Safety: Keep cottage cheese refrigerated until serving.