Capsaicin Free Gluten Free Cucumber Dill Cottage Cheese Bowl
Cool, creamy, and refreshingly light, this cucumber dill cottage cheese bowl is the kind of no-fuss meal that feels far more elegant than the effort it requires. Full-fat cottage cheese forms a rich, protein-packed base that gets brightened with a squeeze of fresh lemon juice and seasoned simply with sea salt and black pepper. Thin rounds of English cucumber add a satisfying crunch, while fresh dill brings that herby, garden-fresh lift that makes the whole bowl sing. A generous drizzle of extra-virgin olive oil ties everything together with a silky finish. For anyone avoiding capsaicin, the red pepper flakes listed are explicitly optional and easy to skip entirely — the bowl is completely satisfying without them, so there's no need to worry about heat sneaking in. It's naturally gluten free as written, relying on whole, straightforward ingredients with nothing hidden or processed. Whether you're eating it as a quick lunch or a light dinner, this bowl delivers serious flavor with minimal cleanup.
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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)
Can be omittedred pepper flakes
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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