4
10 min
0 min
10 min
🍽️ Servings
⏱️ Prep
🔥 Cook
⌛ Total
Ingredients
(Serves 4 – 2 cups each)
3 large cucumbers, thinly sliced (≈7½ cups)
½ cup thinly sliced red onion
1 cup low‑fat (1 %) cottage cheese
3 Tbsp white vinegar
2 Tbsp fresh chives, thinly sliced
2 Tbsp fresh dill, chopped (reserve some fronds for garnish)
⅛ tsp salt
¼ tsp ground black pepper
Directions
Prep the veggies – In a large bowl, combine sliced cucumbers and red onion.
Make the dressing – In a blender, combine cottage cheese, vinegar, chives, chopped dill, salt and pepper. Blend until smooth and creamy (about 1 minute).
Finish the salad – Pour dressing over cucumber/onion mix. Gently toss to coat all pieces.
Garnish & serve – Sprinkle with dill fronds. Serve immediately or chill briefly to let flavors meld.
Nutrition
(per serving)
88
12
9
1
🔥 Calories (kcal)
🍞 Carbs (g)
💪 Protein (g)
🥑 Fat (g)
Tips
Mandoline magic: For ultra‑even cucumber slices, use a mandoline—or slice thinly and uniformly by hand.
Onion tip: To tame sharpness, rinse onions under warm water or soak for 10 minutes before draining.
Cucumber choice: English or Persian cucumbers work best—their thin, mild skins are easy to eat and low in carbs.
Low‑sodium option: Opt for low- or no‑sodium cottage cheese to keep sodium in check for heart or blood sugar
Make‑ahead tip: Store the dressing separately from cucumbers. Combine just before serving to avoid excess moisture.
