Social media trends have made cottage cheese popular again. This is partly because it’s a nutritional power booster. A 1/2-cup serving packs 13 grams of casein protein, which digests slowly, keeping you full longer. My Cottage Cheese Salad is a throwback to the 1950s when it became part of a diet craze.

This garden-fresh Cottage Cheese Salad combines a plethora of raw vegetables, which make the dish even healthier. It’s so easy to make and is perfect for hot-summer-day lunches or snacks. To learn how cottage cheese is made, click here.

For those who find cottage cheese too bland, the jalapeño and the stuffed olives should solve that issue. If you are serving a very picky eater, who grimaces at the texture of cottage cheese, you could possibly blend it to smooth the curds before incorporating it into the vegetables. I, personally like the curds or more specifically, the small-curd variety.

Here are links to some other cold salads of mine: Orzo, Cranberry, Walnut Salad; Lentil Salad.

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Gather together your vegetables and herbs.

The vegetables and herbs.

Seed the red pepper and the jalapeño. Mince all the vegetables and the parsley, slice the stuffed olives, and place them all in a large bowl. Stir in the thyme leaves. I have at other times used fresh oregano and basil as my herbs.

Mince the vegetables.

Add the cottage cheese.

Add the cottage cheese.

Gently mix in the cottage cheese. Taste for salt and pepper.

Mix in the cottage cheese.

Taste the Cottage Cheese Salad for moisture. If it is very dry, which depends on the creaminess of your cottage cheese, you may need to add some of the optional cream to make a moist salad.

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