Anyone who thinks cottage cheese hasn’t earned its rightful place in the hall of fame of all-purpose, nutrition-rich, palate-pleasing ingredients hasn’t tried it yet.
All this talk of cottage cheese’s undervalued versatility made me want to try its power to upgrade a nice side salad into a full-blown protein-rich, creamy entrée.
From a twist to a recipe of a classic Mediterranean salad mix to a garden protein power bowl, the soft and creamy texture of cottage cheese along with its delicate and slightly tangy taste compliments many varieties of vegetables, fruits and grains. My kitchen is somewhere in between traditional and experimental, and I love how I can make a classic a little modern.
Below I give you some of my all-time favorite cottage cheese salads recipes that are both easy as well as healthy, yet nutritious and mouth watering!
The 15 Best cottage cheese salads and recipes
1. Classic Cottage Cheese Salad
I’m always surprised by how simple and delightful a good old cottage cheese salad can be. The first time I tried it, I was shocked by the creamy texture and combo of fresh vibes.
I end up preparing this salad many times at home because its so tasty and contains all the nutrients my body needs. I just love how quick and easy it is to mix with my favorite veggies and herbs.
Its a great option whenever I’m in a rush for lunch or to serve as a side with dinner.
Ingredients
- 2 cups cottage cheese
- 1 cup diced cucumbers
- 1 cup diced tomatoes
- 1/2 cup diced green bell pepper
- 1/4 cup finely chopped red onion
- 1 tablespoon freshly chopped dill
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon lemon juice (optional)
Instructions
- Blend the cottage cheese, cucumbers, tomatoes, green bell pepper and red onion in a large bowl.
2. Chop the dill and add it to the bowl. Stir everything together gently.
3. Drizzle the olive oil over the salad mixture.
4. Season the salad with salt and pepper according to your taste preferences.
5. If desired, add a tablespoon of lemon juice for an extra tangy flavor.
6. Stir until everything is combined and the ice is evenly distributed, then chill for at least a half-hour before serving to allow the flavors to come together.
2. Tomato and Cottage Cheese Salad
My favorite recipe for a light, healthy and gourmet meal is a tasty mixture of juicy tomatoes and creamy cottage cheese. I think it is an excellent fragrance and texture combination that fills the mouth with unforgettable tastes.
When I need a light yet hearty meal that nourishes and leaves you satisfied, I choose this salad.
Ingredients
- 2 large tomatoes, diced
- 1 cup cottage cheese
- 1 small red onion, finely chopped
- 1 cucumber, diced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
1. In a large bowl, combine the diced tomatoes, cucumber, and red onion.
2. Add the cottage cheese to the bowl and gently mix with the vegetables.
3. Drizzle the olive oil and lemon juice over the salad.
4. Season with salt and pepper to taste.
5. Sprinkle the chopped parsley over the top as a garnish.
6. Serve straightaway or chill in your fridge for 15 minutes before serving for a cool, refreshing salad.
3. Cucumber Cottage Cheese Salad
I love fresh cucumbers and smooth cottage cheese – it’s a light lunch or dinner that’s ideal at any time of the day.
Crisp cucumber and luscious cottage cheese works because it contrasts two different textures, creating a perfect blend.
I prepare the salad because it’s simple and fast to make. It’s always a hit, and people often ask me for the recipe.
Ingredients
- 2 large cucumbers, peeled and diced
- 1 cup cottage cheese
- 1 small red onion, finely chopped
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1 tablespoon olive oil (optional)
Instructions
1. Peel and dice the cucumbers into small pieces. Put that in a very large mixing bowl.
2. Add the cottage cheese to the bowl with the cucumbers.
3. Dice the red onion and fresh dill, and add them to the bowl.
4. Toss the mixture with the lemon juice, and salt and pepper to taste.
5. Optional: Add a tablespoon of olive oil for extra richness.
6. Stir all ingredients together until well blended and serve immediately or keep chilled and serve when ready to use.
4. Cottage Cheese and Pineapple Salad
This salad has always been one of my favorites because it combines creamy and sweet elements together. I always start with pineapple chunks freshly cut and mixed with cottage cheese, which makes a great refreshing dish that includes some vitamins.
I believe that this association provides the perfect ratio between the sour taste of the pineapple and the smooth texture of cottage cheese.
Ingredients
Cottage cheese
Pineapple chunks (canned or fresh)
Lightly toasted walnuts (optional)
Honey or maple syrup
Fresh mint leaves
Lemon juice
Instructions
1. In a large bowl, combine the cottage cheese and pineapple chunks.
2. If you wish, chop roughly the lightly toasted walnuts and add to the mixture for added crunch.
3. Drizzle honey or maple syrup to taste, approximately 1-2 tablespoons, depending on how sweet you like it.
4. Finely chop a few fresh mint leaves and sprinkle them over the salad.
5. Cleanse the palate with a squeeze of lemon juice.
6. Gently mix all ingredients until well combined and serve chilled.
5. Spinach and Cottage Cheese Salad
On my opinion, there is nothing like a fresh and tasty salad made of spinach and cottage cheese.
I personally like adding nuts or seeds to add a crunchy texture.
Ingredients
- 2 cups fresh spinach leaves
- 1 cup cottage cheese
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup cucumber, diced
- 1/4 cup bell peppers, diced
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
1. Wash the spinach leaves thoroughly and pat them dry with a paper towel.
2. Combine spinach with halved cherry tomatoes, two sliced scallions, one diced cucumber and one sliced bell pepper in a large salad bowl.
3. Put the cottage cheese in the salad bowl, and toss the ingredients together.
4. In a small bowl, whisk together olive oil, balsamic vinegar, salt and pepper so that they are blended.
5. Toss the dressing over the salad, then gently toss to coat all ingredients.
6. Serve immediately or chill for 10-15 minutes before serving for enhanced flavors.
6. Cottage Cheese and Avocado Salad
I think there’s no better combination for a quick nutritious meal than cottage cheese and avocado. The light taste of cottage cheese and the creaminess of the avocado work well together and make a really refreshing salad you can eat any time of the day, from a lunch snack to a dinner side dish.
You should give this a try, I promise you won’t regret it!
Ingredients
- 1 cup cottage cheese
- 1 ripe avocado, diced
- 1 small cucumber, diced
- 1 small tomato, diced
- 1/4 red onion, finely chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh chopped herbs (such as parsley or cilantro) for garnish
Instructions
1 . In a medium bowl, mix the cottage cheese, cubed avocado, cucumber, tomato and red onion.
2. Drizzle the olive oil and lemon juice over the mixture.
3. Season with salt and pepper to taste.
4. Gently toss the ingredients together until well combined.
5. Garnish with fresh chopped herbs.
6. Serve right away, or chill for 15-20 minutes to allow the flavours to mingle in the fridge, before serving.
7. Cottage Cheese and Berry Salad
I have a delicious recipe that I would like to share: it combines a mellow sweet tartness. Each time I make it, I am surprised that the cottage cheese mixes so well with sweet, juicy berries.
Ingredients
- 1 cup cottage cheese
- 1/2 cup fresh strawberries, sliced
- 1/2 cup fresh blueberries
- 1/2 cup fresh raspberries
- 1 tablespoon honey (optional)
- 1 teaspoon lemon zest
- 2 tablespoons fresh mint leaves, chopped
Instructions
1. In a large bowl, combine the cottage cheese, strawberries, blueberries, and raspberries.
2. Gently fold the ingredients together to mix evenly.
3. Drizzle honey over the mixture if you prefer added sweetness.
4. Add the lemon zest and chopped mint leaves, and gently toss to incorporate.
5. Serve immediately or chill up to 2 hours to let the flavors mingle.
8. Cottage Cheese and Beet Salad
Beets and cottage cheese go so well together and I just love the difference in texture and flavors.
When I make it for myself, I usually add a few leaves of different fresh herbs and a drizzle of olive oil and it becomes a very clean and nutritious but also delicious meal. I love trying different herbs to see what works best but my favorite combination is mint and dill.
The colors look so fresh and vibrant on the table and they both taste refreshing on a warm summer day.
Ingredients
- 2 medium beets, cooked and peeled
- 1 cup cottage cheese
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- Salt and pepper to taste
- 2 tablespoons chopped fresh dill or parsley
- ¼ cup chopped walnuts (optional)
Instructions
1. Dice the cooked beets into bite-sized pieces.
2. In another small bowl, mix the olive oil, balsamic vinegar, honey, salt and pepper to make the dressing.
3. In a large bowl, combine the diced beets and cottage cheese.
4. Pour over the dressing, and toss lightly to coat.
5. Sprinkle chopped dill or parsley over the salad, and add walnuts if desired.
6. Serve right away, or refrigerate for 30 minutes to let the flavors infuse.
9. Cottage Cheese and Apple Salad
When I tried this delicious medley at first, all I can say is that I was really taken by surprise. How the softness of cottage cheese went together so well with the fresh crunch of the apples.
In my opinion, taste and texture are perfectly combined.
Ingredients
- 1 cup cottage cheese
- 1 large apple, cored and chopped
- 1/4 cup walnuts, chopped
- 1/4 cup raisins
- 2 tablespoons honey or maple syrup
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
Instructions
1. In a mixing bowl, combine the cottage cheese, chopped apple, walnuts, and raisins.
2. Drizzle the honey or maple syrup over the mixture.
3. Add the lemon juice and ground cinnamon.
4. Gently mix all the ingredients until well combined.
5. Serve right away or chill for about half an hour to let the flavors meld.
6. Optional: Garnish with additional walnuts or a sprinkle of cinnamon before serving.
10. Cottage Cheese and Walnut Salad
I just love the texture and taste of this salad. The cottage cheese is so creamy and the walnuts crunchy as hell.
Together they make really something special. I like to eat this mix as a main dish with a piece of rye bread or as a side dish.
I find that this simple but healthy mixture is very satisfying on its own and lately, I have been adding cherry tomatoes and a dash of honey to this wonderful salad.
Ingredients
- 1 cup cottage cheese
- 1/2 cup walnuts, roughly chopped
- 1 apple, diced
- 1/4 cup dried cranberries
- 2 cups fresh mixed greens (spinach, arugula, or your choice)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
1.Combine the cottage cheese, walnuts, diced apple and dried cranberries in a big bowl.
2. Whisk together the olive oil, lemon juice, salt and pepper in a small bowl.
3. Drizzle the dressing over the cottage cheese mixture and gently toss to combine.
4. Put the fresh mixed greens on a salad platter or individual serving bowls.
5. Spoon the cottage cheese and walnut mixture over the greens.
6. Serve right away or chill in the refrigerator for 15-20 minutes before serving for a cooler salad.
11. Cottage Cheese and Mango Salad
It is the perfect summertime nutritious meal for any time of the day.
To me, it happens to be a meal that brings an instant summer vibe to my plate.
Ingredients
- 1 cup cottage cheese
- 1 ripe mango, peeled and diced
- 1/2 red bell pepper, diced
- 1/2 small red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
1. Dice mango, red bell pepper and red onion, and place in a large bowl.
2. Add the cottage cheese to the bowl and gently mix until fully incorporated.
3. Drizzle the lime juice and olive oil over the mixture.
4. Add in the fresh cilantro and season with salt and pepper to taste.
5. Toss the salad gently, keeping the ingredients uniform and the dressing nicely distributed.
6. Serve immediately or let the flavors meld for 15-20 minutes in the refrigerator.
12. Cottage Cheese and Pesto Salad
I am constantly looking out for new, light recipes with lots of flavors and textures – but, most importantly, they have to be delicious. There is one I have come across that I love because of its deliciousness and its ease.
Every time I make it, I marvel at the juxtaposition of a creamy, super-rich cheese with the green-tangy pesto. It tastes like it’s straight off the pages of a gourmet magazine.
I feel like a gourmet cook, making it. But the recipe is foolproof.
Ingredients
- 1 cup cottage cheese
- 2 tablespoons pesto sauce
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
1. Mash the cottage cheese and pesto sauce in a large bowl until well blended.
2. Add the halved cherry tomatoes, diced cucumber and finely chopped red onion.
3. Pour the olive oil and lemon juice over the salad, and toss gently to combine.
4. Season with salt and pepper to taste, adjusting according to preference.
5. Garnish with whole fresh basil leaves and serve. Can be served warm; chilling adds a refreshing quality.
13. Cottage Cheese and Chickpea Salad
I enjoy to find killer recipes for meals-on-the-fly that are, not only delicious and appetizing, but also nutrient-dense. In that regard, allow me to share with you my recent obsession with cottage cheese cooked with chickpeas.
Trust me, you’re going to love it! The first thing I love about this light and fresh salad is that it uses cottage cheese which is sweet, but with that creamy cheesy taste that everyone love, whilst also using chickpeas that are known to be hard and crunchy.
Last, but not least, the salad is very healthy and gluten-free. Do give it a shot!
Ingredients
- 1 cup cottage cheese
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 small cucumber, diced
- 1 small red bell pepper, diced
- 1 small red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
1. In a large bowl, stir together the cottage cheese, chickpeas, cucumber, red bell pepper, red onion, and parsley.
2. In a small bowl, mix together the extra virgin olive oil, fresh lemon juice, salt and pepper.
3. Pour the dressing over the salad ingredients in the large bowl.
4. Gently toss the salad to combine all ingredients thoroughly.
5. Serve immediately or refrigerate for half an hour to let the flavours meld. Enjoy!
14. Cottage Cheese and Carrot Salad
I definitely love the flavor of these fresh ingredients in cute summery salad with play of textures.
It is nutritious and satisfying in one go. It is a perfect dish for me to enjoy a light but filling meal.
It is so easy to prepare and takes me a short time to whip it together. Whether it is for a quick lunch-to-go or as a colorful side – this one is winning.
Ingredients
- 1 cup cottage cheese
- 2 medium carrots, peeled and grated
- 1 small onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
1. Combine the cottage cheese, grated carrots and finely chopped onion in a large bowl.
2. Add the chopped parsley to the bowl and mix well.
3. In a small bowl, whisk together the lemon juice and olive oil.
4. Pour over the mixture of cottage cheese and vegetables the juice of the lemon and the oil.
5. Season to taste with salt and pepper. Mix all ingredients together.
6. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
15. Cottage Cheese and Grapefruit Salad
I adore things that assemble in strange and wonderful ways, and surprise me with foods put together in new ways that make something entirely different. A favorite of mine is an extraordinary mix that never disappoints.
Tangy yet creamy, and wonderfully light, it features a blend of ingredients that I find unforgettable. An ideal speedy lunch or a low-calorie ‘pick-me-up’, it’s simplicity itself to prepare, with an eye-catching display of color and texture that I can’t wait to tuck into.
Ingredients
1 cup cottage cheese
1 large grapefruit, peeled and segmented
1 small red onion, thinly sliced
1 avocado, diced
1 tablespoon fresh mint leaves, chopped
2 tablespoons honey
1 tablespoon lemon juice
Salt and pepper to taste
Instructions
- Mix together the cottage cheese, grapefruit segments, red onion, avocado and mint in a large bowl.
2. Put the honey and lemon juice in a small bowl and whisk to combine.
3. Pour the honey-lemon dressing over the cottage cheese and grapefruit mixture.
4. Toss the salad lightly with your hands to be sure all the ingredients are coated with the dressing.
5. Season with salt and pepper to taste.
6. Serve immediately or chill in the refrigerator for 15-30 minutes before serving for freshest taste.
