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This refreshing cottage cheese and cucumber salad has become my summer go-to for light lunches and quick side dishes. The combination of creamy cheese and crisp cucumbers creates a perfect balance of textures while the fresh dill adds a burst of herbal brightness.
I first made this salad during a scorching summer heatwave when turning on the stove seemed unbearable. Now it's become my favorite quick lunch option when I need something satisfying but don't want to spend time cooking.
Ingredients
- Cottage cheese: Provides a protein-rich creamy base that keeps you feeling full. Look for small or medium curd varieties depending on your texture preference
- Cucumbers: Deliver refreshing crunch and hydration. English or Persian cucumbers work best as they have fewer seeds and thinner skins
- Fresh dill: Brings aromatic herbal notes that complement both the cottage cheese and cucumber perfectly. Always choose bright green bunches without any wilting
- Lemon juice: Adds brightness and helps balance the creaminess. Fresh squeezed provides the best flavor
- Salt and pepper: Enhance all the flavors and bring the simple ingredients together
Step-by-Step Instructions
- Prepare the Cucumbers:
- Wash cucumbers thoroughly under cool running water. If using regular cucumbers consider peeling them first to remove any bitter skin. Cut them lengthwise and use a spoon to scoop out the seeds if they're particularly watery. Dice into small cubes about 1/4 inch in size for the perfect texture in each bite.
- Chop the Herbs:
- Pick fresh dill fronds from the stems and chop finely. The stems can be somewhat tough so focus on the delicate fronds for the best texture and flavor. A sharp knife is essential here to avoid bruising the delicate herbs.
- Combine Ingredients:
- In a large bowl add the cottage cheese first then layer in the diced cucumbers and chopped dill. The order helps distribute everything more evenly when you mix. Add the fresh lemon juice starting with half the amount and taste as you go.
- Season and Adjust:
- Sprinkle with salt and freshly ground black pepper to taste. Start with a little and add more as needed since cottage cheese already contains some salt. Give everything a gentle but thorough fold to incorporate all ingredients without breaking down the cottage cheese curds too much.
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My favorite way to enjoy this salad is with a sprinkle of everything bagel seasoning on top. It reminds me of Sunday brunches with my grandmother who always paired cottage cheese with fresh garden vegetables from her backyard.
Make It Your Own
This simple salad welcomes customization. Try adding halved cherry tomatoes for sweetness and color, thinly sliced radishes for peppery crunch, or diced avocado for creamy richness. For a Mediterranean twist, include kalamata olives and a sprinkle of oregano alongside the dill. The basic recipe provides a perfect canvas for your creativity.
Storage Tips
While best enjoyed fresh, this salad can be refrigerated for up to two days. The cucumbers will continue to release moisture, so if making ahead, consider salting and draining them first. Store in an airtight container and give a quick stir before serving. For the best texture, add any crunchy toppings like seeds or nuts just before serving.
Nutritional Benefits
This simple salad packs impressive nutritional value. Cottage cheese provides calcium and protein while being lower in calories than many other cheeses. Cucumbers offer hydration, vitamin K, and potassium. The combination makes for a satisfying dish that supports digestion and provides sustained energy without weighing you down.
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Enjoy this refreshing salad as a light yet satisfying addition to any meal—it’s sure to become a new favorite in your recipe repertoire!
Frequently Asked Questions
- → What kind of cottage cheese works best?
Any cottage cheese works, but full-fat or small-curd varieties tend to be creamier and pair well with the fresh ingredients.
- → Can I add other vegetables?
Yes, you can add cherry tomatoes, bell peppers, or even radishes for additional flavors and textures.
- → How far in advance can I make this?
This salad can be made up to 1 day in advance. Store it in an airtight container in the fridge and give it a quick stir before serving.
- → What can I serve this with?
Pair it with grilled chicken, fish, or crusty bread for a satisfying meal. It also works well as a light snack or dip.
- → Can I substitute fresh dill with dried dill?
Yes, but use less dried dill as it’s more concentrated. Start with 1 teaspoon and adjust to your taste.
- → Is this salad suitable for special diets?
Yes, this salad is naturally gluten-free and can work with low-carb or vegetarian meal plans.