Strawberry Cucumber Cottage Cheese Salad
- Cook Time: 10 minutes
- Total Time: 10 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 cups cottage cheese (low-fat or full-cream)
- 1 cup fresh strawberries, hulled and sliced
- 1 cup English cucumber, diced small
- 1 tablespoon fresh mint or basil, finely chopped
- 1 tablespoon honey or maple syrup (optional)
- 2 tablespoons balsamic glaze (optional)
- A pinch of cracked black pepper
- 1 tablespoon sunflower seeds or sliced almonds for crunch
Instructions
- Start by washing your strawberries and cucumber thoroughly under cold water. Pat them dry with a paper towel. Remove the green stems from the strawberries and slice them into thin rounds or quarters. Dice the English cucumber into small, bite-sized pieces. If using fresh herbs, give them a fine chop now as well.
- Divide the cottage cheese evenly between two bowls. You can use a shallow bowl or a glass jar if you are taking this on the go. Smooth the top slightly with a spoon to create a nice base for your toppings.
- Top each bowl of cottage cheese with the prepared strawberry slices and diced cucumbers. You can toss them together beforehand in a small bowl if you prefer a more mixed look, or layer them side-by-side for a beautiful presentation.
- Sprinkle the chopped mint or basil over the top. Add your sunflower seeds or sliced almonds to give the salad a necessary bit of texture. If you like a touch of sweetness, drizzle the honey or maple syrup over the fruit.
- For a sophisticated touch, drizzle a little balsamic glaze over the entire bowl. Finish with a small pinch of cracked black pepper, which helps bring out the sweetness of the strawberries. Serve immediately while the fruit is fresh and the cheese is cold.