Description
A bright and fresh cottage cheese salad paired with crisp vegetables and a light lemon-olive oil dressing.
Ingredients
Scale
- 2 cups cottage cheese
- 1 cup diced cucumbers
- 1 cup halved cherry tomatoes
- 1/2 cup diced bell pepper
- 1/4 cup chopped red onion
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh herbs (optional, like parsley or dill)
Instructions
- In a large bowl, combine the cottage cheese, cucumbers, cherry tomatoes, bell pepper, and red onion. Use cold cottage cheese straight from the fridge so the salad stays crisp and refreshing.
- In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper until smooth. Taste and adjust salt and lemon for brightness.
- Pour the dressing over the salad and toss gently to combine. Toss slowly so the cottage cheese keeps its creamy texture and the vegetables stay intact.
- If using, sprinkle fresh herbs like chopped dill or parsley on top before serving. Serve chilled or at room temperature.
Notes
For extra crunch, add toasted sunflower seeds or chopped walnuts just before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5.5g
- Sodium: 350mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7.5g
- Fiber: 1g
- Protein: 14.5g
- Cholesterol: 10mg