Cottage Cheese Cucumber Salad: A Creamy, High-Protein Summer Side Dish
This Cottage Cheese Cucumber Salad is a light, creamy, high-protein side dish made with crisp cucumbers, red onion, fresh dill, chives, and a smooth cottage cheese dressing. Ready in just 10 minutes, it’s a refreshing and healthy salad for summer lunches, barbecues, or meal prep.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No Cook
- Cuisine: American
Ingredients
3 large cucumbers, thinly sliced (about 7½ cups)
1/2 cup thinly sliced red onion
1 cup 1% low-fat cottage cheese
3 tablespoons white vinegar
2 tablespoons fresh chives, thinly sliced
2 tablespoons fresh dill, chopped
1/8 teaspoon salt
1/4 teaspoon ground black pepper
Fresh dill fronds, for garnish (optional)
Instructions
1. Thinly slice the cucumbers and red onion and place them in a large mixing bowl.
2. Add the cottage cheese, white vinegar, fresh chives, chopped dill, salt, and black pepper to a blender or food processor.
3. Blend for about 1 minute until the dressing is completely smooth and creamy.
4. Pour the creamy cottage cheese dressing over the cucumbers and onions.
5. Toss gently until all the vegetables are evenly coated.
6. Garnish with fresh dill fronds if desired.
7. Serve immediately or refrigerate for 15 to 20 minutes before serving for even better flavor.
Notes
English or Persian cucumbers work best because of their thin skin and fewer seeds.
For a milder onion flavor, soak the sliced red onion in cold water for 10 minutes before adding it to the salad.
Blend the cottage cheese thoroughly for the creamiest dressing.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Stir before serving if the cucumbers release extra moisture.
Do not freeze, as the texture of the cucumbers and cottage cheese will change after thawing.