4 fresh pineapple slices
1 pint low-fat cottage cheese
1/4 cup honey
1/4 cup lemon juice
1) Cut avocados lengthwise into halves; remove peel and seeds. Cut each half into 8 pieces crosswise; sprinkle with a little lemon juice to prevent discoloration.
2) Cut the pineapple slices into halves. Line 4 salad plates with greens. Spoon cottage cheese over the greens to make a base for the pineapple and avocado slices.
3) Reassemble one avocado half over each serving of cottage cheese, alternating avocado and pineapple.
4) Combine the honey, lemon juice and mint. Pour over pineapple and avocado slices.
Yield - 8 servings