Spring Salad

This vibrant Spring Salad is a delightful departure from typical leafy greens, featuring a hearty base of creamy cottage or pot cheese topped with a medley of fresh, crunchy vegetables. The combination of diced cucumbers, radishes, scallions, and tomatoes provides a bright, acidic contrast to the mild, salty cheese. Dressed simply with salt and a dollop of sour cream, this dish balances textures and flavors perfectly. It is an excellent choice for a light lunch, a picnic side, or a quick dinner served alongside buttered rye bread. The preparation is straightforward, allowing the natural flavors of the seasonal produce to shine through.

Cuisine: Middle Eastern

Courses: Salads

Difficulty: Intermediate

Servings: 6

Calories: 3.8

Dietary: Gluten-free, Vegetarian

Description

This vibrant Spring Salad is a delightful departure from typical leafy greens, featuring a hearty base of creamy cottage or pot cheese topped with a medley of fresh, crunchy vegetables. The combination of diced cucumbers, radishes, scallions, and tomatoes provides a bright, acidic contrast to the mild, salty cheese. Dressed simply with salt and a dollop of sour cream, this dish balances textures and flavors perfectly. It is an excellent choice for a light lunch, a picnic side, or a quick dinner served alongside buttered rye bread. The preparation is straightforward, allowing the natural flavors of the seasonal produce to shine through.

Ingredients

1 Cucumber Peeled and
8 Radishes Diced
6 Scallions Sliced
1 Tomato Diced
1 lb Cottage or pot cheese
1 ts Salt
1 pt Sour cream
6 slices Rye bread, buttered

Directions

1
Peel and dice the cucumber.
2
Dice the radishes.
3
Slice the scallions.
4
Dice the tomato.
5
In a large bowl, combine the diced cucumber, radishes, scallions, and tomato.
6
Sprinkle the mixture with salt and toss gently to combine.
7
Divide the cottage or pot cheese evenly among six individual plates, pressing down the centers slightly to create a flat base.
8
Spoon the mixed vegetable salad onto the center of each cheese portion.
9
Garnish each portion with a dollop of sour cream.
10
Serve immediately with buttered rye bread.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 3.8kcal

% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.5mg1%
Total Carbohydrate 0.9g1%
Dietary Fiber 0.1g1%
Sugars 0.4g
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe works best with dry cottage cheese; if using a wetter variety, drain it slightly before serving.

For a vegan variation, substitute the cottage cheese with a firm tofu crumble or a vegan cottage cheese alternative, and use plant-based sour cream.

Ensure all vegetables are dry before mixing to prevent the salad from becoming watery too quickly.

The salad is best served fresh. If preparing ahead, keep the vegetables and cheese separate until ready to assemble.

Keywords: spring, salad, cucumber, radish, tomato, scallion, cottage cheese, sour cream, rye bread, fresh, easy, quick, lunch, side dish, no-cook

Read it online: https://www.chefs-mate.com/recipe/spring-salad/