Fridge Friend Recipes
Creamy Cottage Cheese and Cucumber Salad recipe
A cool, fresh salad with crisp cucumber, sweetcorn and creamy cottage cheese. Light but satisfying, it makes an easy lunch or side dish.
10 min · Easy · British Jump to method
Ingredients
- 200 g Cottage cheese
- 1 medium, sliced Cucumber
- 100 g Sweetcorn
- 2 handfuls Salad
- 1/2, sliced Red Pepper
- to taste Salt
- to taste Black pepper
- 1 tbsp Lemon juice
| Nutrition | Per serving |
|---|---|
| Calories | 111 kcal |
| Protein | 8.8 g |
| Carbohydrates | 10.5 g |
| Fat | 3.8 g |
| Saturated fat | 2.2 g |
| Fibre | 2.2 g |
| Sugar | 5.4 g |
| Sodium | 185 mg |
Why this works
A light, protein-containing salad that is relatively low in calories and fat, with moderate carbohydrates from sweetcorn and plenty of hydration from cucumber.
Calcium and protein from cottage cheese. Cottage cheese contributes useful protein plus calcium for bone health and satiety.
Vitamin C and antioxidants. Red pepper and lemon juice provide vitamin C, which supports immune function and helps with iron absorption.
Hydrating, low-energy vegetables. Cucumber and salad leaves add volume, fluid, and fibre with very few calories.
Method
- Slice the cucumber and red pepper, then place them in a mixing bowl with the salad leaves and sweetcorn.
- Add the cottage cheese and gently fold everything together.
- Season with salt and black pepper, then divide between bowls and serve chilled.
- If you like, chill for 5 minutes before serving for a fresher texture.
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