Cottage Cheese Salad
This cottage cheese salad is a triple threat: it's no-cook, high protein, and comes together in under 10 minutes ⏲. If you're looking for a nutritious, satisfying, fresh meal, let me introduce you to this incredible dish.
Servings: 2
Ingredients
- 2 slices tomato
- ¼ cucumber cut in half
- 1 slice onion (one ring)
- 1 jalapeño seeded and halved
- 8 kalamata olives pitted
- 2 teaspoons olive oil extra virgin
- ½ lemon juiced
- 1 pinch salt to taste
- 1 cup cottage cheese 2%
- fresh herbs such as basil, oregano, or parsley optional
Instructions
- Using a food chopper, pass each vegetable through, one at a time, until you have a fine dice. This includes the tomato, cucumber, onion, jalapeño, and olives.
- Note: make sure to cut the veggies into smaller pieces so they can easily pass through the food chopper. You can also take your time and cut everything into small cubes with a knife if you don't have a chopper at home.
- When everything is diced, open up the chopper and add olive oil, lemon juice, and salt and mix.
- Spread the cottage cheese onto the base of a serving plate.
- Add the chopped salad on top of the cottage cheese and top it off with fresh herbs (if using). Enjoy!
Video
Nutrition
Calories: 183kcal | Carbohydrates: 10g | Protein: 13g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 18mg | Sodium: 728mg | Potassium: 293mg | Fiber: 2g | Sugar: 5g | Vitamin A: 595IU | Vitamin C: 20mg | Calcium: 114mg | Iron: 1mg
