Emulsifier 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 effortless meal that feels far more impressive than the effort it takes to pull together. The base is full-fat cottage cheese seasoned with lemon juice, sea salt, and black pepper, then topped with thin rounds of English cucumber and a generous scatter of fresh dill — clean, simple flavors that genuinely work together. A finishing drizzle of extra-virgin olive oil adds richness and ties everything into something that feels almost restaurant-worthy. For anyone navigating emulsifier-free eating, packaged dips, dressings, and even many store-bought cottage cheeses can be a minefield of additives and stabilizers. This bowl sidesteps all of that by relying entirely on whole, unprocessed ingredients — nothing here needs a label check beyond what you can see and smell. The olive oil does the work of a dressing without any of the hidden extras that tend to sneak into bottled versions. A pinch of red pepper flakes at the end is optional but adds a welcome little kick if you're in the mood for it. It's a satisfying lunch, a light dinner, or an impressive snack that proves eating clean doesn't have to mean eating boring.
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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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