Mediterranean Whipped Cottage Cheese Salad
Not your average salad, this whipped cottage cheese salad features fresh veggies and a runny egg for an explosion of tastes and textures!
Servings: 4 servings
Equipment
- 1 food processor or blender
- 1 Serving Bowl
Ingredients
- 16 ounces cottage cheese
- 4 ounces feta cheese
- 2 Tablespoons olive oil
- 2-3 Tablespoons warm water as needed
- 1/2 cup cherry tomatoes halved
- 1/2 green pepper diced
- 1/4 cup Kalamata olives sliced
- 1 small Persian cucumber diced
- 2 boiled eggs chopped
- Salt and pepper to taste
- 3 Tablespoons olive oil for topping
- Sprinkle of crushed red pepper
Instructions
Blend the Base:
- In a food processor or blender, add 16 oz cottage cheese, 4 oz feta cheese, and 2 tbsp olive oil.
- Pulse until the mixture is smooth.
- Gradually add 2-3 tbsp of warm water to achieve a smooth, creamy consistency.
Prepare the Toppings:
- Halve 1/2 cup of cherry tomatoes.
- Dice 1/2 green pepper.
- Slice 1/4 cup Kalamata olives.
- Dice 1 small Persian cucumber.
- Chop 2 boiled eggs.
Assemble the Dish:
- Transfer the blended cheese mixture to a serving bowl.
- Top with the halved cherry tomatoes, diced green pepper, sliced Kalamata olives, diced Persian cucumber, and chopped boiled eggs.
Season and Finish:
- Season with salt and pepper to taste.
- Drizzle 3 tbsp of olive oil over the top.
- Sprinkle with crushed red pepper for a bit of heat.
- Garnish with fresh mint.
Serve:
- Serve immediately with pita bread, crackers, or fresh vegetables. Enjoy!
Nutrition
Serving: 1serving | Calories: 357kcal | Carbohydrates: 6g | Protein: 17g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 46mg | Sodium: 815mg | Potassium: 181mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 406IU | Vitamin C: 4mg | Calcium: 241mg | Iron: 1mg
