Ingredients
English cucumbers – 2 medium (about 4 cups sliced)
Cottage cheese – 2 cups, small curd
Fresh dill – 2 tablespoons, chopped
Lemon juice – 2 tablespoons
Extra virgin olive oil – 1 tablespoon
Salt – 1/2 teaspoon
Black pepper – 1/4 teaspoon
Red pepper flakes – Pinch (optional)
Instructions
Slice English cucumbers into thin rounds or half-moons.
In a large bowl, combine the sliced cucumbers and 2 cups of cottage cheese.
In a small bowl, whisk together the lemon juice, olive oil, salt, pepper, and optional red pepper flakes to make the dressing.
Pour the dressing over the cucumber and cottage cheese mixture.
Add chopped dill and gently toss to combine.
Chill the salad for 10-15 minutes before serving to allow flavors to meld.
Notes
For a smoother texture, substitute cottage cheese with ricotta. Replace dill with parsley or chives if preferred. Use white wine vinegar instead of lemon juice if desired. Store in an airtight container in the refrigerator for up to 24 hours.
- Prep Time: 10
- Category: High Protein Snacks
- Method: No-Cook
- Cuisine: Mediterranean/American
- Diet: Low-Carb/Keto-Friendly
Nutrition
- Serving Size: 1 serving
- Calories: 105
- Sugar: 2g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 2g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 15mg