Why You’ll Love This Recipe
This recipe is quick, simple, and highly nutritious. It's low in calories, high in protein, and full of colorful vegetables that provide essential vitamins and antioxidants. It's also highly versatile—you can serve it on its own, inside wraps, or atop leafy greens for an extra boost.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
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Cottage cheese
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Bell peppers (use a mix of red, yellow, and green for color)
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Red onion
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Fresh parsley
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Lemon juice
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Olive oil
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Salt
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Black pepper
Directions
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Dice the bell peppers and red onion into small, bite-sized pieces.
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In a large mixing bowl, combine the cottage cheese with the diced vegetables.
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Drizzle with olive oil and squeeze fresh lemon juice over the top.
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Season with salt and black pepper to taste.
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Finely chop the parsley and sprinkle it into the salad.
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Gently toss all ingredients together until evenly combined.
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Chill for about 15–30 minutes before serving for best flavor.
Servings and timing
This Cottage Cheese and Bell Pepper Salad serves 4 people.
Preparation time: 10 minutes
Chilling time: 15–30 minutes (optional but recommended)
Variations
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Add diced cucumber or cherry tomatoes for extra crunch.
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Mix in a handful of arugula or spinach for a leafy variation.
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Replace lemon juice with balsamic vinegar for a richer flavor.
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Add a sprinkle of feta or goat cheese for a tangy twist.
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Include a pinch of red pepper flakes if you like a little heat.
Storage/Reheating
Store the salad in an airtight container in the refrigerator for up to 3 days.
It is not recommended to freeze this salad as cottage cheese and fresh vegetables do not thaw well.
Reheating is not necessary as this salad is best served chilled.
FAQs
What type of cottage cheese should I use?
Use small curd cottage cheese for the best texture, but large curd works too if preferred.
Can I make this salad ahead of time?
Yes, you can prepare it a day in advance. Just give it a good stir before serving.
How can I make this salad more filling?
Add some cooked quinoa, chickpeas, or grilled chicken for a heartier meal.
Is this salad keto-friendly?
It can be if you use full-fat cottage cheese and limit the quantity of bell peppers slightly.
Can I use other vegetables?
Absolutely. Try adding cucumbers, radishes, or even shredded carrots.
How long does cottage cheese and bell pepper salad last?
It lasts up to 3 days when stored properly in the fridge.
Can I add dressing instead of olive oil and lemon?
Yes, a light vinaigrette or yogurt-based dressing can work well.
What can I serve with this salad?
It pairs nicely with grilled meats, sandwiches, or as part of a brunch spread.
Can I make it vegan?
You can substitute the cottage cheese with a plant-based cheese alternative, though the flavor and texture will differ.
What herbs go well with this salad?
Besides parsley, you can use basil, dill, or cilantro for added flavor.
Conclusion
The Cottage Cheese and Bell Pepper Salad is a fantastic, easy-to-make dish that's perfect for any time of day. Its fresh flavors, simple ingredients, and nutritional benefits make it a go-to recipe for anyone looking to enjoy a healthy and delicious meal with minimal effort. Try it today and enjoy a refreshing taste of wholesome goodness!
Cottage Cheese and Bell Pepper Salad
This refreshing Cottage Cheese and Bell Pepper Salad is a healthy, protein-packed dish featuring creamy cottage cheese, colorful bell peppers, and a zesty lemon dressing. Perfect for a light lunch, side dish, or a nutritious snack, this easy salad recipe is bursting with fresh flavors and vibrant textures.
- Prep Time: 10 minutes
- Total Time: 10 minutes (plus optional 15–30 minutes chilling)
- Yield: 4 servings
- Category: Salad
- Method: No-cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup cottage cheese (small curd preferred)
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
1 small red onion, diced
2 tablespoons fresh parsley, finely chopped
1 tablespoon olive oil
1 tablespoon lemon juice (freshly squeezed)
Salt, to taste
Black pepper, to taste
Instructions
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Dice the bell peppers and red onion into small, bite-sized pieces.
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In a large mixing bowl, combine the cottage cheese with the diced vegetables.
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Drizzle with olive oil and squeeze fresh lemon juice over the top.
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Season with salt and black pepper to taste.
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Add chopped fresh parsley.
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Gently toss all ingredients together until well combined.
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Chill for 15–30 minutes before serving for best flavor.
Notes
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For extra crunch, add diced cucumber or cherry tomatoes.
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For a leafy version, mix in arugula or spinach.
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Substitute lemon juice with balsamic vinegar for a deeper flavor.
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To make it spicier, sprinkle in a pinch of red pepper flakes.
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Store in an airtight container in the fridge for up to 3 days; do not freeze.
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