Cottage Cheese Salad
A quick cottage cheese salad from simple products is great for the summer. Rich in fresh ingredients, it’s perfectly refreshing and filling.
preparation: 5 minutes
making: 5 minutes
total: 10 minutes
servings: 4 portions
nutrition: 154 calories per serving
cuisine: American
Ingredients #
- 300g Cottage cheese
- 150g Plum tomatoes
- 100g Black olives
- ½ Iceberg lettuce
- 30g Wild rocket leaves
- 1 Red onion
- a pinch of sunflower seeds
- black pepper, for taste
- Infused chilli olive oil, for dressing
Method #
Shred iceberg lettuce, halve the tomatoes and black olives, and peel and slice the red onion.
Place everything in a bowl.
Add rocket leaves and cottage cheese. Mix gently all together.
Season with pepper.
Arrange on a plate, sprinkle with sunflower seeds and pour over the chilli olive oil before serving.
Tips #
Chill until served and refrigerate leftovers for up to 24 hours as the cottage cheese must be eaten at this time after opening.
You can serve this salad as a side for any of your summer BBQ favourites.
It’s great with pita bread that has been brushed with olive oil and toasted or grilled.
