Ingredients:

  • 16 ounces Full-Fat Cottage Cheese (drained)
  • 1 medium English Cucumber (finely diced)
  • 1/4 cup Red Onion (very finely minced)
  • 1/4 cup Fresh Dill (roughly chopped)
  • 2 tablespoons Fresh Chives (finely snipped)
  • 2 tablespoons Freshly squeezed Lemon Juice
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon Smoked Paprika
  • 1/2 teaspoon Black Pepper (freshly cracked)
  • 1/2 teaspoon Sea Salt

Instructions:

  1. Prepare the Cottage Cheese: Place the cottage cheese into a colander set over a bowl. Allow it to drain for about 5-10 minutes to remove excess whey. Transfer the drained cheese to your mixing bowl.
  2. Prep the Vegetables: Dice the cucumber finely. Finely mince the red onion. Roughly chop the dill and snip the chives.
  3. Combine Dry Ingredients: Add the drained cucumber, minced red onion, dill, and chives directly into the bowl with the cottage cheese.
  4. Whisk the Dressing: In a separate small bowl, whisk together the lemon juice, olive oil, Dijon mustard, smoked paprika, salt, and pepper until slightly emulsified.
  5. Dress and Mix: Pour the dressing mixture over the cottage cheese and herb mixture. Use a rubber spatula to gently fold everything together until just combined. Avoid overmixing.
  6. Taste and Adjust: Taste the salad. Add more salt, pepper, or lemon juice as needed to ensure the flavour is bright.
  7. Chill (Recommended): Cover the bowl and refrigerate for at least 30 minutes to allow the flavours to marry before serving.