Mushroom 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-fuss meal that feels far more impressive than the effort it takes to pull together. 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, making every bite taste clean and satisfying. Thin rounds of English cucumber add a crisp contrast in texture, while a drizzle of good olive oil ties everything together with a silky finish. For anyone navigating a mushroom-free lifestyle, this bowl is a genuinely easy win — every single ingredient is straightforward and naturally free of fungi, so there's no label-scanning or substitution stress involved. A pinch of red pepper flakes at the end is optional but adds a subtle kick that really elevates the whole thing. It works beautifully as a light lunch, a high-protein snack, or even a refreshing side alongside grilled proteins. Simple, vibrant, and endlessly repeatable.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!