Ingredients
Scale
- 2 large English cucumbers (or 4–5 Persian cucumbers)
- 1 cup low-fat or full-fat cottage cheese
- 1 tablespoon chili crunch or chili oil (optional for heat)
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon toasted sesame seeds
- 2 green onions, thinly sliced
- 1 teaspoon honey or maple syrup (optional)
Instructions
- Place the cucumbers on a cutting board. Use a heavy rolling pin or the side of a large chef’s knife to gently but firmly whack the cucumbers until they split open and flatten. This creates those irregular surfaces that soak up all the flavor.
- Once smashed, slice the cucumbers diagonally into bite-sized chunks. If the cucumbers are very watery, you can place them in a colander with a pinch of salt for 5 minutes to drain, though this is optional for a quicker version.
- In a medium mixing bowl, add the cottage cheese, garlic powder, sea salt, black pepper, and the sweetener if you are using it. Stir well to ensure the spices are evenly distributed throughout the cheese.
- Add the chopped cucumber pieces to the bowl with the cottage cheese mixture. Gently fold them together until every piece of cucumber is coated in the creamy base.
- Transfer the salad to a serving dish. Drizzle with chili crunch for a pop of color and heat, then sprinkle with the toasted sesame seeds and sliced green onions for the final touch.
- Cook Time: 10 minutes
- Diet: Keto, Low-Carb, Vegetarian