Lupin Free Gluten Free Cucumber Dill Cottage Cheese Bowl
Cool, creamy, and bright with fresh herbs, this cucumber and dill cottage cheese bowl is the kind of no-fuss meal that feels far more impressive than the effort it takes to make. 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, while thin rounds of English cucumber add a satisfying crunch in every bite. A finishing drizzle of extra-virgin olive oil pulls everything together with a silky, savory note that makes the bowl feel genuinely restaurant-worthy. Lupin — a legume increasingly found in gluten-free flour blends and packaged foods — is completely absent here, which is a real win since it can sneak into products that otherwise look safe. Every ingredient in this recipe is straightforward and easy to verify, so there's no label anxiety, just good food. A pinch of red pepper flakes at the end adds a gentle kick if you're in the mood for a little heat. This one works equally well as a light lunch, a high-protein snack, or a quick side that comes together in minutes.
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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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