Description
This salad was born on a blazing summer day when the AC quit and patience ran low. My mom—queen of kitchen magic—turned a wonky garden harvest into a cooling bowl of crunchy, creamy joy. This isn’t just a salad; it’s a memory of resilience, laughter, and simple ingredients doing something amazing. Perfect for hot days, quick lunches, or snack attacks. One bite and you’ll know—this is more than a salad; it’s a chill vibe in a bowl.
Ingredients
-
1 cup full-fat cottage cheese
-
½ cup diced cucumber (Persian preferred)
-
½ cup diced bell pepper (mix colors for fun!)
-
¼ cup chopped green onions
-
¼ cup diced tomato (seeded)
-
1 tbsp olive oil
-
1 tbsp apple cider vinegar (or lemon juice)
-
Salt & pepper, to taste
-
Optional: fresh dill or parsley for flair
Instructions
-
Prep Veggies: Dice everything small for balanced bites.
-
Drain & Stir Cheese: Remove excess liquid; add garlic powder if desired.
-
Mix Salad: Gently fold veggies into cottage cheese—don’t mash!
-
Whisk Dressing: Combine oil and vinegar (a dash of mustard = pro move).
-
Combine & Chill: Drizzle dressing, stir lightly, and chill 15 mins.
Notes
-
Add avocado or a boiled egg for extra richness.
-
Like heat? A dash of hot sauce takes it up a notch.
-
Great as a side, dip, or solo star in your meal.
- Prep Time: 10 minutes
Nutrition
- Calories: 240 per serving
- Fat: 16g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 18g