Open the cans of tuna and drain them thoroughly, pressing out any excess liquid to prevent the salad from becoming watery. Transfer the drained tuna to a large mixing bowl and use a fork to gently break apart any large chunks into smaller, bite-sized pieces.

Add the cottage cheese to the bowl with the tuna. Stir gently until the tuna and cottage cheese are evenly combined. If you prefer a smoother consistency similar to traditional tuna salad, you can briefly blend the cottage cheese before mixing it with the tuna.

Wash the cucumber thoroughly and dice it into small, evenly sized pieces. Rinse the cherry tomatoes under cool running water, pat them dry, and cut them in half. Uniformly sized vegetables help ensure balanced flavor and texture in every bite.

Cut the avocado in half, remove the pit, and dice the flesh into bite-sized pieces. For the freshest flavor and appearance, prepare the avocado immediately before serving whenever possible.

Add the diced cucumber, halved cherry tomatoes, and avocado to the tuna and cottage cheese mixture. Gently fold everything together using a spatula or large spoon, being careful not to mash the avocado.

Drizzle the lemon juice evenly over the salad. Season with salt and freshly ground black pepper according to your taste preferences. Stir lightly once more to distribute the seasonings throughout the mixture.

Taste the salad and adjust the seasoning if needed. Add additional lemon juice for brightness or extra black pepper for more flavor if desired.

Divide the Tuna Cottage Cheese Salad evenly among serving bowls or airtight meal prep containers. If preparing ahead of time, consider storing the avocado separately and adding it just before serving to maintain optimal freshness and texture.

Serve immediately while the vegetables are crisp and the avocado is fresh. Enjoy this high-protein salad on its own, in lettuce wraps, on whole grain toast, or as part of a balanced meal.