I answer What Goes With Cottage Cheese with a super filling salad of cottage cheese, halved cherry tomatoes, crisp cucumber and sliced avocado that combines protein and fresh produce in one light, refreshing bowl.

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I love this Tomato Cucumber Cottage Cheese Salad because it feels oddly indulgent while staying light. Cottage cheese gives a creamy tang, and halved cherry tomatoes pop with fresh acidity so every bite sings.

It makes me stop and think What Goes With Cottage Cheese beyond the usual, and why Lean And Green Salads can actually be exciting. I grab a fork, eat it straight from the bowl, and wonder how something so simple can fill you up without feeling heavy.

If you like bright, clean flavors that still satisfy this one might just surprise you.

Ingredients

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Cottage cheese: creamy, high in protein, adds tang and a soft texture
Tomatoes: juicy and sweet-tart, full of vitamin C and antioxidant punch
Cucumber: cool, crisp, mostly water so it keeps salad light and fresh
Avocado: buttery and creamy, packed with healthy fats that make it filling
Red onion: sharp bite, slightly sweet, adds crunch and oniony brightness
Basil or dill or chives: fresh aroma, herb oils lift flavors, small calories
Olive oil: silky mouthfeel, monounsaturated fats, helps carry tomato and herb flavors
Lemon juice: bright acid, balances creaminess, makes everything taste cleaner and brighter

Ingredient Quantities

1 1/2 cups (340 g) small curd cottage cheese, drained if very wet

1 pint (about 250 g) cherry or grape tomatoes, halved

1 medium cucumber (about 8 oz / 225 g), diced

1 ripe avocado, sliced or diced

1/4 small red onion, thinly sliced (about 2 tbsp)

2 tbsp chopped fresh basil or dill or chives

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice (about 1/2 lemon)

Salt and freshly ground black pepper to taste (start with about 1/4 tsp salt)

Optional pinch crushed red pepper flakes or a little drizzle balsamic if you want

How to Make this

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1. If the cottage cheese looks very wet, drain it a bit: spoon into a fine mesh sieve or a bowl lined with paper towel and let sit 5 to 10 minutes, or gently pat with paper towels. Put it in a mixing bowl.

2. Halve the cherry tomatoes, dice the cucumber (if it seems watery scoop out the seeds first), thinly slice the 1/4 red onion, chop the fresh basil or dill or chives, and slice or dice the avocado. To slow browning, squeeze about 1/2 teaspoon lemon juice over the avocado pieces right after cutting.

3. Whisk together 1 tablespoon extra virgin olive oil, 1 tablespoon fresh lemon juice, about 1/4 tsp salt to start, and some freshly ground black pepper to taste in a small bowl. If you like heat add a pinch of crushed red pepper flakes now.

4. Add the halved tomatoes, diced cucumber, sliced red onion, and chopped herbs to the bowl with the cottage cheese.

5. Pour the dressing over the cottage cheese mixture and gently fold everything together with a spatula or large spoon so the tomatoes and cucumbers get coated but the cottage cheese keeps some texture.

6. Fold in the avocado last and do it very gently so it doesn’t turn to mush. Taste and adjust seasoning, adding more salt, pepper or lemon if needed.

7. Let the salad chill in the fridge 10 to 15 minutes if you have time so flavors meld, but serve relatively soon so the avocado stays bright.

8. Serve topped with a little extra chopped herbs, a drizzle of balsamic if you want, and more cracked black pepper. Pairs great with whole grain toast or on a bed of greens.

Equipment Needed

1. Fine mesh sieve or a bowl lined with paper towels for draining cottage cheese
2. Mixing bowl for the cottage cheese and salad
3. Chef’s knife for tomatoes, cucumber, onion and avocado
4. Cutting board
5. Small bowl plus a whisk or fork for the dressing (use whatever you got)
6. Measuring spoons (for olive oil, lemon juice, salt)
7. Spatula or large spoon to gently fold everything together
8. Serving bowl or plates and a fridge space to chill briefly

FAQ

Q: Can I make this salad ahead of time? A: Yes, you can prep the tomatoes, cucumber, onion and cottage cheese a day ahead and keep them chilled, but add the avocado and dress it right before serving so it stays fresh and not soggy.

Q: How long will leftovers keep? A: Kept in an airtight container in the fridge it lasts about 1 to 2 days, though tomatoes get softer and avocado will brown, so eating it the same day is best.

Q: What if I don’t like cottage cheese or I'm dairy free? A: Swap cottage cheese for ricotta or thick Greek yogurt for a similar creaminess, or use mashed silken tofu or a plant based cottage cheese for a dairy free option.

Q: How do I stop the avocado from turning brown? A: Toss avocado with a little lemon juice and keep it uncut until serving, or press plastic wrap directly on the salad surface after adding avocado to limit air contact.

Q: Can I change the herbs or add other flavors? A: Sure, basil dill or chives all work great, and you can add a pinch of crushed red pepper or a light drizzle of balsamic if you want more kick, just taste and adjust salt and lemon.

Q: What should I serve this with? A: It's great on toast or crackers, in lettuce cups, as a side to grilled chicken or fish, or turned into a quick lunch with extra protein like hard boiled eggs or smoked salmon.

Tomato Cucumber Cottage Cheese Salad Recipe Substitutions and Variations

Cottage cheese: use plain Greek yogurt (about 1 1/2 cups) or whole milk ricotta instead, Greek yogurt gives a smoother creaminess if you strain it a bit, ricotta is milder and slightly sweeter, taste for salt after swapping.
Avocado: swap with 1/2 cup drained cannellini or chickpeas for creaminess and protein or with small fresh mozzarella balls (halved) for a milky texture, both keep the salad filling.
Lemon juice: substitute 1 tbsp white wine vinegar or apple cider vinegar or use lime juice 1:1, start with less and add more to taste.
Red onion: use thinly sliced scallions (white and light green parts) or a thinly sliced shallot for a milder bite, soak briefly in cold water if you want it less sharp.

Pro Tips

– If your cottage cheese looks watery, drain it more than you think you need to. Put it in a fine mesh sieve or wrap in a clean kitchen towel and press gently for 5 to 10 minutes. If you skip this the salad gets soupy, trust me.

– Make the cucumber and tomatoes less wet by scooping seeds from the cucumber and tossing the halved tomatoes in a colander for a few minutes, or salt them lightly and let them “sweat” for 10. Pat dry before adding. You can even save the drained tomato juice for a quick vinaigrette later.

– Add the avocado last and be gentle. Toss the diced avocado in a little lemon juice as soon as you cut it so it stays bright, and fold it in with one or two slow strokes so it doesnt turn to mush. If you need to prep ahead, keep the avocado separate and add right before serving.

– Season in stages and think about texture. Start with a small sprinkle of salt, taste after everything is combined, then adjust. For crunch add toasted pepitas or chopped nuts at the end. And if you want a little zip, a tiny drizzle of good balsamic or extra lemon right before serving changes everything.

Tomato Cucumber Cottage Cheese Salad Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

Servings

servings

Calories

392

kcal

Equipment: 1. Fine mesh sieve or a bowl lined with paper towels for draining cottage cheese
2. Mixing bowl for the cottage cheese and salad
3. Chef’s knife for tomatoes, cucumber, onion and avocado
4. Cutting board
5. Small bowl plus a whisk or fork for the dressing (use whatever you got)
6. Measuring spoons (for olive oil, lemon juice, salt)
7. Spatula or large spoon to gently fold everything together
8. Serving bowl or plates and a fridge space to chill briefly

Ingredients

1 1/2 cups (340 g) small curd cottage cheese, drained if very wet
1 pint (about 250 g) cherry or grape tomatoes, halved
1 medium cucumber (about 8 oz / 225 g), diced
1 ripe avocado, sliced or diced
1/4 small red onion, thinly sliced (about 2 tbsp)
2 tbsp chopped fresh basil or dill or chives
1 tbsp extra virgin olive oil
1 tbsp fresh lemon juice (about 1/2 lemon)
Salt and freshly ground black pepper to taste (start with about 1/4 tsp salt)
Optional pinch crushed red pepper flakes or a little drizzle balsamic if you want

Directions

If the cottage cheese looks very wet, drain it a bit: spoon into a fine mesh sieve or a bowl lined with paper towel and let sit 5 to 10 minutes, or gently pat with paper towels. Put it in a mixing bowl.
Halve the cherry tomatoes, dice the cucumber (if it seems watery scoop out the seeds first), thinly slice the 1/4 red onion, chop the fresh basil or dill or chives, and slice or dice the avocado. To slow browning, squeeze about 1/2 teaspoon lemon juice over the avocado pieces right after cutting.
Whisk together 1 tablespoon extra virgin olive oil, 1 tablespoon fresh lemon juice, about 1/4 tsp salt to start, and some freshly ground black pepper to taste in a small bowl. If you like heat add a pinch of crushed red pepper flakes now.
Add the halved tomatoes, diced cucumber, sliced red onion, and chopped herbs to the bowl with the cottage cheese.
Pour the dressing over the cottage cheese mixture and gently fold everything together with a spatula or large spoon so the tomatoes and cucumbers get coated but the cottage cheese keeps some texture.
Fold in the avocado last and do it very gently so it doesn't turn to mush. Taste and adjust seasoning, adding more salt, pepper or lemon if needed.
Let the salad chill in the fridge 10 to 15 minutes if you have time so flavors meld, but serve relatively soon so the avocado stays bright.
Serve topped with a little extra chopped herbs, a drizzle of balsamic if you want, and more cracked black pepper. Pairs great with whole grain toast or on a bed of greens.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.