High Protein Cucumber Salad Recipe
A refreshing, creamy, and protein-packed cucumber salad made with low-fat cottage cheese, fresh dill, and chives. Perfect for a light lunch or a cooling side dish on hot days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Tossed
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
3 large cucumbers, thinly sliced (about 7½ cups)
½ cup thinly sliced red onion
1 cup 1% low-fat cottage cheese
3 tablespoons white vinegar
2 tablespoons thinly sliced fresh chives
2 tablespoons chopped fresh dill, plus fronds for garnish
⅛ teaspoon salt
¼ teaspoon ground pepper
Instructions
- Toss sliced cucumbers and red onion together in a large bowl.
- Combine cottage cheese, vinegar, chives, chopped dill, salt, and pepper in a blender. Process until smooth and thick—about 1 minute.
- Pour the dressing over the cucumber and onion mixture. Stir until everything’s well coated.
- Garnish with fresh dill fronds if you're feelin' fancy.
Notes
- Got a mandoline? Use it—it’ll slice those cukes paper thin and save your wrists.
- To take the bite outta that onion, soak the slices in warm water for 10 minutes before tossin’ 'em in.
- If you’re not servin’ this right away, consider salting the cukes first to pull out excess water.
- Want more oomph? Sprinkle in some everything bagel seasoning or a pinch of garlic powder.
- Store leftovers in an airtight container up to 2 days—but keep the dressing and veggies separate till you’re ready to eat, so it stays crisp.
Nutrition
- Serving Size: 2 cups
- Calories: 88kcal
- Sugar: 6g
- Sodium: 298mg
- Fat: 1g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 2mg