Description
A refreshing and creamy cottage cheese salad with crisp vegetables, perfect for a make-ahead lunch.
Ingredients
Scale
- 3 cups English Cucumber (peeled, cubed – about 2 large cucumbers)
- 2 large Tomatoes (cubed – about 1 cup cubes)
- 2 Hard-Boiled Eggs (cooled, peeled, and chopped)
- 1/4 cup Red Onion (finely chopped)
- 1/2 cup Celery Stalks (chopped – about 3 stalks)
- 1/3 cup Dill Pickle (finely cubed)
- 1 tablespoon Apple Cider Vinegar
- 1 cup Cottage Cheese
- 1/4 cup Mayonnaise
- 1 tablespoon Yellow Mustard
- 1/4 cup Fresh Parsley (or cilantro, finely chopped)
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Paprika
- 1/4 teaspoon Salt
Instructions
- Cut the cucumber, tomatoes, and boiled eggs into 1-inch cubes and set aside in a large bowl.
- Finely chop the red onion, celery, and dill pickle. Add them to the same bowl.
- In another bowl, combine the salad dressing ingredients: apple cider vinegar, cottage cheese, mayonnaise, yellow mustard, salt, paprika, and garlic powder.
- Pour the salad dressing over the vegetable mixture and top with fresh chopped parsley.
- Gently stir to combine all ingredients evenly, allowing flavors to meld.
- Refrigerate the salad for one hour before serving to enjoy its best flavors.
Notes
Use fresh vegetables for the best texture and flavor. Eat it fresh for optimal enjoyment.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 150mg