Gluten Free Cucumber Dill Cottage Cheese Bowl
Cool, creamy, and bright with fresh herbs, this bowl is the kind of effortless meal that feels far more put-together than the five minutes it takes to make. Full-fat cottage cheese gets seasoned with lemon juice, salt, and black pepper, then topped with crisp English cucumber rounds and a generous scatter of fresh dill — it's clean, refreshing, and genuinely satisfying. A drizzle of good olive oil ties everything together, and a pinch of red pepper flakes adds just enough heat if you're into it. Every single ingredient here is naturally free of gluten, so there's no label-reading stress or ingredient swapping required — just grab and go. It works beautifully as a light lunch, a high-protein snack, or a quick no-cook dinner on a warm evening. The recipe makes two servings, so it's perfect for sharing or saving one for later in the fridge.
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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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