Ingredients:

  • 2 English cucumbers (about 1 lb/450g), peeled, seeded, and thinly sliced
  • 1 cup (225g) low-fat cottage cheese, small curd preferred
  • ¼ cup (5g) fresh dill, chopped
  • 2 tablespoons (30ml) red onion, finely diced (optional)
  • 2 tablespoons (30ml) extra virgin olive oil
  • 1 tablespoon (15ml) white wine vinegar (or lemon juice)
  • 1 teaspoon (5ml) honey (or maple syrup for vegan option)
  • ½ teaspoon (3g) Dijon mustard
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Peel, seed, and slice or dice the cucumbers. Place in a colander and sprinkle with a pinch of salt. Let stand for 10 minutes to draw out excess moisture. Pat dry with paper towels.
  2. In a small bowl, whisk together the olive oil, white wine vinegar (or lemon juice), honey (or maple syrup), Dijon mustard, salt, and pepper.
  3. In a large mixing bowl, gently combine the prepared cucumber, cottage cheese, chopped dill, and (if using) red onion.
  4. Pour the vinaigrette over the salad and gently toss to coat.
  5. Cover the salad and refrigerate for at least 15 minutes to allow the flavors to meld. Taste and adjust seasonings as needed before serving.