Green Goddess Cottage Cheese Salad Bowl

We think this quick salad makes the perfect lunch. The whipped cottage cheese is rich and creamy, balanced by the crisp cucumber and bright lemon, mak...ing it a nourishing, no-cook meal that comes together in moments. Read more We think this quick salad makes the perfect lunch. The whipped cottage cheese is rich and creamy, balanced by the crisp cucumber and bright lemon, making it a nourishing, no-cook meal that comes together in moments.

Prep time
15 mins
Cook time
0 mins
FREEZER FRIENDLY
No
SHELF LIFE
3 days
Why is this healthy?
Plant
points
High
protein
High
fibre
Prebiotics
Herbs &
spices
Contains
Dairy, Grains, Gluten
Ingredients
Serves 2
For the whipped cottage cheese
cottage cheese
basil
roughly chopped
chives
roughly chopped
capers
drained and rinsed
spring onion
roughly chopped
For the salad
chickpeas (can)
drained and rinsed
cucumber
diced
bulgur wheat (cooked)
Swaps: quinoa (cooked)
lemon
Why is this healthy?
Plant
points
High
protein
High
fibre
Prebiotics
Herbs &
spices

NUTRITION PER SERVING (Read more)

415kcal
Calories
12g
Total Fat
53g
Carbs
7g
Sugars
28g
Protein
16g
Fibre
5mg
Iron
28%
 
138mg
Magnesium
33%
 
475mg
Phosporus
38%
 
705mg
Potassium
15%
 
493mg
Sodium
21%
 
0mg
Vitamin B1
0%
0.8mcg
Vitamin B12
33%
 
0mcg
Vitamin D
0%
2.6mg
Vitamin E
17%
 
142mcg
Vitamin B9
36%
 
167mcg
Vitamin A
19%
 
20mg
Vitamin C
22%
 
3.2mg
Zinc
29%
 
148mcg
Vitamin K
123%
 
0.5mg
Copper
56%
 
0.4mg
Vitamin B2
31%
 
2.9mg
Vitamin B3
18%
 
0.7mg
Vitamin B6
41%
 
299mg
Calcium
23%
 
Calories: 415kcal; Total Fat: 12g; Carbs: 53g; Sugars: 7g; Protein: 28g; Fibre: 16g; Iron: 5mg (28%); Magnesium: 138mg (33%); Phosporus: 475mg (38%); Potassium: 705mg (15%); Sodium: 493mg (21%); Vitamin B1: 0mg (0%); Vitamin B12: 0.8mcg (33%); Vitamin D: 0mcg (0%); Vitamin E: 2.6mg (17%); Vitamin B9: 142mcg (36%); Vitamin A: 167mcg (19%); Vitamin C: 20mg (22%); Zinc: 3.2mg (29%); Vitamin K: 148mcg (123%); Copper: 0.5mg (56%); Vitamin B2: 0.4mg (31%); Vitamin B3: 2.9mg (18%); Vitamin B6: 0.7mg (41%); Calcium: 299mg (23%)
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Notes

This bowl is a great way to use up leftover cooked grains. To cook your own bulgur wheat, use a 1:1 ratio of bulgur to boiling water. Pour the water over with a pinch of salt, stir to combine, cover with a plate or cling film, and set aside to absorb for about 10-15 minutes, until the grains are tender.

Why is this healthy?
Plant
points
High
protein
High
fibre
Prebiotics
Herbs &
spices
Contains
Dairy, Grains, Gluten
Ingredients
Serves 2
For the whipped cottage cheese
cottage cheese
basil
roughly chopped
chives
roughly chopped
capers
drained and rinsed
spring onion
roughly chopped
For the salad
chickpeas (can)
drained and rinsed
cucumber
diced
bulgur wheat (cooked)
Swaps: quinoa (cooked)
lemon

Ingredients

Serves 2
For the whipped cottage cheese
cottage cheese
basil
roughly chopped
chives
roughly chopped
capers
drained and rinsed
spring onion
roughly chopped
For the salad
chickpeas (can)
drained and rinsed
cucumber
diced
bulgur wheat (cooked)
Swaps: quinoa (cooked)
lemon

Method

Your notes

1

Gather and prepare your ingredients.

2

To make the whipped cottage cheese, place all ingredients into a food processor and process until smooth. Add salt and pepper to taste.

3

Arrange in a bowl with the components of the salad. Squeeze over some lemon juice before serving.

Notes

This bowl is a great way to use up leftover cooked grains. To cook your own bulgur wheat, use a 1:1 ratio of bulgur to boiling water. Pour the water over with a pinch of salt, stir to combine, cover with a plate or cling film, and set aside to absorb for about 10-15 minutes, until the grains are tender.

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User comments (1)

Malik Last month

Simple and delightful. Like this comment!

Recipe categories: Glorious Grains, Legumes, Quick

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