Description
A bright, creamy cottage cheese and cucumber salad that’s ready in about 10 minutes — perfect for a no-cook side or light lunch.
Ingredients
Scale
- 1 large English cucumber (or 2 Persian cucumbers)
- 1/2 teaspoon fine salt
- 2 cups small-curd cottage cheese
- 2 tablespoons chopped fresh dill or mint
- 1 tablespoon lemon juice
- 1 tablespoon extra-virgin olive oil
- Freshly cracked black pepper, to taste
Instructions
- Thinly slice the cucumber and sprinkle with salt; let sit in a colander for 10 minutes to draw out excess water.
- In a bowl, combine cottage cheese, herbs, lemon juice, olive oil, and black pepper; fold in the drained cucumber.
- Serve immediately or chill for 10–15 minutes before serving.
Notes
For a smoother texture, use small-curd, full-fat cottage cheese. Drain cucumbers thoroughly to avoid a watery salad.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-cook assembly
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 30mg