Barley Free Gluten Free Cucumber Dill Cottage Cheese Bowl
Cool, creamy, and bright with fresh herbs, this cucumber dill cottage cheese bowl is the kind of no-cook meal that feels effortless but tastes genuinely impressive. Full-fat cottage cheese forms a rich, protein-packed base that gets lifted by a squeeze of lemon juice and a generous handful of fresh dill — the combination is clean and satisfying in the best way. Thin rounds of English cucumber add a satisfying crunch, and a finishing drizzle of extra-virgin olive oil pulls everything together with a silky, savory note. For anyone navigating grain sensitivities, this bowl is naturally free of wheat, rye, and barley without requiring any substitutions or specialty products — just whole, simple ingredients doing exactly what they should. A pinch of red pepper flakes at the end is optional but highly recommended if you want a little heat to balance the cool dairy. It comes together in minutes with almost no cleanup, making it a brilliant option for a quick lunch, a light dinner, or even a high-protein snack that actually keeps you full.
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Learn more →Ingredients
2 servings
- 2 cups full-fat cottage cheese
- 1 medium english cucumber, thinly sliced into rounds
- 2 tbsp fresh dill, roughly chopped
- 1 tbsp fresh lemon juice
- ¼ tsp fine sea salt
- ¼ tsp black pepper
For serving
- 1–2 tbsp extra-virgin olive oil, for drizzling
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
In a mixing bowl, combine the cottage cheese, lemon juice, salt, and black pepper. Stir until evenly seasoned.
- 2
Divide the seasoned cottage cheese between two serving bowls.
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