I enjoy modifying recipes for salads made with cottage cheese because they are adaptable and nutritious. While establishing my collection of cottage cheese salad recipes, I discovered 15 combinations the gurus of salad would surely approve.
For a kick of tang, you can’t beat the Pineapple Cottage Cheese Salad, or the Berry Cottage Cheese Salad, which are a duet of sweet and creamy that would have Sally Lunn herself splitting with joy. If you take your salads savory, then you must try the Cucumber Dill Cottage Cheese Salad and the Tomato Basil Cottage Cheese Salad—two distinctly refreshing bites.
If you’ve never had a salad made with cottage cheese and avocado, then make the right choice and treat yourself to an Avocado Cottage Cheese Salad. It’s equally rich and creamy, but you could also enjoy a Mango Cottage Cheese Salad or a Tropical Fruit Salad made with this underappreciated staple of salads.
Do you have beets? If you don’t, try to find some.
The vibrantly delicious Beetroot Cottage Cheese Salad would be a valid reason to eat your way through a top secret storage facility.
And if you want a salad that has crunch, then Cranberry Nut Cottage Cheese Salad and Celery Apple Cottage Cheese Salad is a winner.
The 15 Best Cottage Cheese Salads
1. Pineapple Cottage Cheese Salad
Pineapple Cottage Cheese Salad is a surprisingly delightful variation on the old standby of Cottage Cheese Salads. It combines juicy pineapple chunks, crunchy walnuts or pecans, and a hint of honey—along with the truly refreshing taste blend of coconut and Pineapple—that creates what seems a dessert but is actually a Cottage Cheese Salad.
Ingredients
1 cup cottage cheese
1 cup fresh or canned pineapple chunks, drained
1/4 cup chopped walnuts or pecans
1/4 cup shredded coconut
1 tablespoon honey or maple syrup
A pinch of salt
A few fresh mint leaves (optional, for garnish)
Instructions
1. In a large mixing bowl, combine the ingredients that form the base of the salad. Use a slotted spoon to help drain the cottage cheese and the pineapple. After the cottage cheese and pineapple are nicely mixed with the base salad ingredient, add the following ingredients to form the finished salad:
1 cup of cottage cheese
1 can (20 oz) crushed pineapple in juice, undrained
1/2 cup of chopped walnuts or pecans
1/2 cup of shredded coconut
2. Pour the honey or maple syrup over the mixture, and add a bit of salt to bring out the flavors. Stir gently until everything is thoroughly mixed and looks kind of yummy.
3. Place the salad in a serving dish and garnish with fresh mint leaves, if you like. Serve it right away, or cover it with plastic wrap and refrigerate it until you’re ready to serve.
2. Cucumber Dill Cottage Cheese Salad
I adore how the Cottage Cheese Salad with Cucumber and Dill pairs the delightful crunch of diced cucumber with creamy cottage cheese. Cottage cheese salad is a wonderful platform for the fresh dill and a hint of lemon juice that make this particular salad so special.
Ingredients
- 1 cup cottage cheese
- 1 medium cucumber, diced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Optional: 1 tablespoon olive oil
- Optional: 1 clove garlic, minced
Instructions
1. In a big mixing bowl, put together the cottage cheese, the diced cucumber, and the chopped dill.
2. Incorporate the lemon juice, and if you like, mix in the olive oil and minced garlic.
3. Add salt and pepper to taste, then lightly mix all components until thoroughly combined.
4. For enhanced flavor, serve the salad chilled. Chill it in the refrigerator for 15–30 minutes before serving.
3. Avocado Cottage Cheese Salad
I love preparing healthy salads with cottage cheese, and my avocado version combines that creamy, protein-packed base with perfectly ripe avocado, cool cucumber, and a hit of fresh lemon juice. This salad is not just easy to whip up; it’s also downright delicious and exceptionally good for you.
Ingredients
1 ripe avocado, diced
1 cup cottage cheese
1 small cucumber, diced
1 tablespoon lemon juice
Salt and pepper to taste
Optional: cherry tomatoes, halved
Optional: fresh herbs like dill or parsley, chopped
Instructions
1. In a bowl of medium size, the cottage cheese and lemon juice are mixed until the result is smooth and creamy.
2. Add the diced avocado and cucumber to the bowl. Gently fold them into the mixture of cottage cheese.
3. Add salt and pepper to taste. For a burst of flavor and color, consider adding halved cherry tomatoes and freshly chopped herbs.
4. Whether as a side or a solo act, serve this dish either chilled or at room temperature; it still shines after lingering in the fridge for a few hours.
4. Berry Cottage Cheese Salad
I enjoy making cottage cheese salads such as my Berry Cottage Cheese Salad, which is a lovely medley of strawberries, blueberries, raspberries, and blackberries, all mixed with a little honey and a touch of lemon juice.
Ingredients
- 1 cup cottage cheese
- 1/4 cup strawberries, hulled and chopped
- 1/4 cup blueberries
- 1/4 cup raspberries
- 1/4 cup blackberries
- 1 tablespoon honey or maple syrup
- 1 teaspoon lemon juice
Instructions
1. In a big bowl, mix together the cottage cheese, strawberries, blueberries, raspberries, and blackberries.
2. Pour honey or maple syrup and lemon juice over the top of the mixture.
3. Carefully combine the ingredients so that they are one and the same. Do this step with the same finesse you would use to keep from deflating a soufflé. You want the texture of the finished dish to be slightly chunky, so the cottage cheese still feels like cottage cheese. And you want the berries and honey to be spaced evenly throughout the dish.
4. Enjoy the meal right after preparation or enhance the flavor by letting it chill in the refrigerator for up to half an hour.
5. Tomato Basil Cottage Cheese Salad
What I love about this Cottage Cheese Salad with Tomato and Basil is how it brings together elements of the garden and the grocery store: tomatoes straight from the vine and fresh basil from the herb garden. And yet, it’s also a store-bought standby.
Even in the middle of winter, when tomatoes taste like cardboard, a well-made Cottage Cheese Salad with Tomato and Basil is anything but.
Ingredients
Cherry tomatoes, halved
Fresh basil leaves, chopped
Cottage cheese
Extra virgin olive oil
Salt and pepper
Balsamic glaze (optional)
Instructions
1. In a bowl, mix the halved cherry tomatoes and chopped basil leaves.
2. Combine the tomato and basil mixture with cottage cheese. Stir gently to ensure even distribution.
3. Extra virgin olive oil should be drizzled on and salt and pepper should be used to adjust the taste to preference.
4. For extra flavor, drizzle balsamic glaze over the finished product before serving.
6. Spinach Cottage Cheese Salad
Fresh spinach leaves, cubed cottage cheese, cherry tomatoes, and thinly sliced red onion combine to make Spinach Cottage Cheese Salad. Perfect Salad for cottage cheese lovers; this is also a lovely addition to the canon of Cottage Cheese Salads.
Ingredients
Fresh spinach leaves
Cottage cheese, cubed
Cherry tomatoes, halved
Red onion, thinly sliced
Olive oil
Lemon juice
Salt and pepper to taste
Instructions
1. Wash and dry spinach leaves, removing any tough stems.
2. In a big bowl, mix together the spinach leaves, cubed cottage cheese, cherry tomatoes, and cut-up red onion.
3. In a tiny bowl, blend together olive oil, lemon juice, salt, and pepper to create a dressing.
4. Dressing the salad, serve immediately. To do this, drizzle the dressing over the salad. Toss gently to combine.
7. Mango Cottage Cheese Salad
My go-to for a refreshing take on cottage cheese salads is this Mango Cottage Cheese Salad. It combines the tropical flair of mango with the crunch of cucumber and red bell pepper and finishes with a zing of lime juice.
Ingredients
Mango, diced
Cottage cheese
Cucumber, diced
Red bell pepper, diced
Fresh mint leaves, chopped
Lime juice
Salt and pepper to taste
Instructions
1. In a sizable bowl, mix together the diced mango, cucumber, and red bell pepper.
2. Place the cottage cheese in the bowl and mix gently with the other ingredients.
3. Chop the mint leaves and sprinkle them over the mixture. Drizzle with lime juice.
4. Add salt and pepper, then mix everything very well. Serve right away.
8. Tropical Fruit Cottage Cheese Salad
What I adore about this Tropical Fruit Cottage Cheese Salad is how it blends fresh pineapple, mango, and kiwi with smooth cottage cheese. Shredded coconut is a delicious addition, and drizzling in some honey makes this a supremely tasty dish.
Indeed, a refreshing and fruit-tastic take on the cottage cheese salad.
Ingredients
1 cup cottage cheese
1/2 cup pineapple chunks, fresh or canned (drain if canned)
1/2 cup mango, diced
1 kiwi, peeled and sliced
1/4 cup shredded coconut
1 tablespoon honey (optional)
1 tablespoon lime juice
Instructions
1. In a big mixing bowl, mix up the cottage cheese with the pineapple, mango, and kiwi.
2. Incorporate the shredded coconut by gently folding it into the mixture until evenly distributed.
3. Pour honey and lime juice over the salad and gently toss to combine all ingredients.
4. Serve right away or refrigerate for around 30 minutes for a cooling salad.
9. Beetroot Cottage Cheese Salad
I take pleasure in preparing Beetroot Cottage Cheese Salad, an eye-catching dish that stars roasted beets, crumbled cottage cheese, and toasted walnuts. Finished with a drizzle of olive oil and a few squeezes of lemon juice, this is a no-brainer salad for anybody who enjoys the taste and texture of cottage cheese.
Ingredients
2 medium-sized beetroots, roasted and diced
1 cup cottage cheese, crumbled
1/4 cup walnuts, toasted and chopped
1 tablespoon olive oil
1 tablespoon lemon juice
Salt and pepper to taste
Instructions
1. Beetroots should be roasted in the oven at 400°F (200°C) for 40-50 minutes or until they are tender. They should then be allowed to cool, and they must be peeled and diced into bite-sized pieces.
2. In a big bowl, blend the beetroot that has been diced, the cottage cheese that has been crumbled, and the walnuts that have been toasted.
3. In a small bowl, combine the olive oil and lemon juice. Whisk them together and pour them over the salad. Toss the salad to combine.
4. Add salt and pepper to taste. Serve right away or cool in the fridge for 30 minutes before serving.
10. Cranberry Nut Cottage Cheese Salad
Cranberry Nut Cottage Cheese Salad is a wonderful mixture of cottage cheese, dried cranberries, walnuts, apple, and celery. Cottage cheese salads may not have the best reputation, but if there’s one salad that can change minds, it’s this one.
Whether you serve it on a bed of lettuce or just eat it by the spoonful, Cucumber Dill Cottage Cheese Salad is a summertime treat.
Ingredients:
1 cup cottage cheese
1/2 cup dried cranberries
1/4 cup chopped walnuts or pecans
1 medium apple, diced
1/4 cup diced celery
1 tablespoon honey or maple syrup
A pinch of cinnamon
Instructions
1. In a big bowl, mix together the cottage cheese, the dried cranberries, the chopped nuts, the diced apple, and the diced celery.
2. Pour the honey or maple syrup over the mixture, and then add a touch of cinnamon.
3. Combine all the elements together gently until everything is well blended and uniformly coated.
4. Either as a side dish or a light dessert, it can be served either chilled or at room temperature.
11. Strawberry Cottage Cheese Salad
I adore the invigorating combination of cottage cheese salads, such as my Strawberry Cottage Cheese Salad. It features fresh cottage cheese, succulent strawberries, and honey, along with the tantalizing taste of vanilla extract.
As a garnish, I sprinkle the dish with crushed almonds and freshly chopped mint to take the flavor profile to the next level.
Ingredients
1 cup cottage cheese
1 cup fresh strawberries, hulled and quartered
2 tablespoons honey or maple syrup
1/4 teaspoon vanilla extract
1/4 cup almonds, sliced
Fresh mint leaves, for garnish
Instructions
1. In a medium bowl, whisk together the cottage cheese, honey or maple syrup, and vanilla extract. Mix for about a minute until the sweetener and vanilla are fully incorporated.
2. Carefully incorporate the fresh strawberries, making sure they are uniformly spread throughout the mixture of cottage cheese and other ingredients.
3. Place the salad into a serving bowl or individual dishes. Top with sliced almonds for added texture, and garnish each portion with fresh mint leaves. Serve at once.
12. Celery Apple Cottage Cheese Salad
I really enjoy this Celery Apple Cottage Cheese Salad. It is a refreshing mixture of chopped celery, diced apples, and creamy cottage cheese.
Salads like these are a perfect way to enjoy a nutritious and delicious meal.
Ingredients
Celery stalks, chopped
Apples, diced
Cottage cheese
Walnuts, chopped
Raisins
Lemon juice
Salt and pepper to taste
Instructions
1. In a spacious mixing bowl, combine the chopped celery, diced apples, and walnuts with the raisins.
2. In a bowl, add the cottage cheese and mix gently with the ingredients until they are well combined.
3. Squeeze fresh lemon juice over the salad and add salt and pepper to taste.
4. Serve at once, or place in the refrigerator for up to 30 minutes before serving. This will let the flavors meld.
13. Peach Cottage Cheese Salad
Peach Cottage Cheese Salad is a favorite of mine—a delightful mixture of succulent peaches, smooth cottage cheese, and either honey or agave syrup that makes for a light and easy summer dish. There’s often a drizzle of some citrusy goodness, like lemon or lime juice, and mint is a common garnish.
Ingredients
Fresh peaches (2 to 3, ripe and sliced)
Cottage cheese (1 cup)
Honey or agave syrup (1 to 2 tablespoons)
Lemon juice (1 tablespoon)
Mint leaves (a few, for garnish)
Chopped walnuts or pecans (optional, for crunch)
Instructions
1. In a mixing bowl, combine the following:
Cottage cheese
Honey or agave syrup
Lemon juice Mix well. Ensure that the ingredients get along well together.
2. Place the peach slices on a plate or in a bowl for serving.
3. Spoon the mixture of cottage cheese and any other ingredients over the peaches.
4. If you are using them, garnish with chopped nuts and mint leaves. Serve right away.
14. Zucchini Cottage Cheese Salad
I adore preparing Zucchini Cottage Cheese Salad, a charming mixture of zucchini, cottage cheese, fresh mint, and a fabulous secret ingredient: Greek yogurt. The dressing is a simple combination of olive oil, lemon juice, and fresh herbs.
This is a satisfying dish and an excellent way to enjoy fresh, in-season zucchini.
Ingredients
Zucchini (2 medium-sized)
Cottage cheese (1 cup)
Fresh mint leaves (a handful)
Lemon juice (1 tablespoon)
Olive oil (2 tablespoons)
Salt (to taste)
Black pepper (to taste)
Instructions
1. Begin by cleaning the zucchini and cutting off the ends. Use a vegetable peeler or mandoline to cut the zucchini into very thin, long pieces (ribbons) or into rounds. Zucchini can be cut so many different ways, but for this dish, you want the pieces to be long and thin enough so they will soften and fold.
2. In a big bowl, mix the zucchini, cottage cheese, and fresh mint.
3. Olive oil and lemon juice should be drizzled over the mixture, followed by salt and black pepper to taste.
4. Toss all the components together gently until they are combined well. Serve immediately or chill in the refrigerator for 15 minutes before serving for a refreshing salad.
15. Pear Cottage Cheese Salad
What I truly enjoy about a Pear Cottage Cheese Salad is how it combines the sweet, ripe pears with cottage cheese and honey, then finishes it all off with crunchy walnuts for an amazing twist on the standard Cottage Cheese Salad. The balance of flavors and textures makes this a light yet satisfying salad that is definitely not your mother’s cottage cheese salad.
Ingredients
2 ripe pears, cored and diced
1 cup cottage cheese
1 tablespoon honey
1 tablespoon lemon juice
1/4 cup chopped walnuts
1/4 cup dried cranberries or raisins
Instructions
1. In a medium bowl, combine the diced pears and the lemon juice. Mix well to prevent browning.
2. Combine the cottage cheese with the pears in the bowl, and stir well.
3. Pour the honey over the blend and stir until everything is mixed nicely.
4. Fold in the chopped walnuts and dried cranberries. Serve chilled.
