Cottage Cheese Salad With Cucumber, Tomatoes And Fresh Herbs
On a hot summer's day, when you don't want to cook, cottage cheese salad is refreshing and needs minimal fuss. This recipe is ready in less than ten minutes. Simple, yes, but also tasty. It's high in protein, cheap and vegetarian. Ideal in fact for healthy lunches at any time.
Slice the spring onion and transfer to a mixing bowl.
1 spring onion (scallion)
Grate in the lemon zest, then squeeze the juice over the top.
½ lemon
Add the tomatoes, then half the cucumber lengthways and slice it. Add to the bowl.
6 cherry tomatoes, 1 mini cucumber
Finely chop the herbs with a sharp knife, or use scissors and add those to the bowl too.
1 handful fresh soft green herbs
Finally, grind in a goodly amount of black pepper and add the cheese. Then mix everything together and serve.
300 g cottage cheese, good grinding of black pepper
Notes
Serves 2-3 people, depending on how you're using it.Best eaten as soon as possible. It will store in the fridge for a couple of days, but the juice will drain from the cucumbers, tomatoes and cheese, so it will be quite wet.Because the cheese is already quite salty, I don't add any extra salt. However, test taste before serving and if you think it needs some, add a pinch of fine sea salt.You’ll find additional tips and info about this recipe in the main body of the post.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.