This salad tastes as great as it looks. With its colorful mixture of fruit and salad greens, it is packed with vitamins and fiber and transforms plain cottage cheese into an exciting salad. You can serve it with rice cakes for a low-fat accompaniment.
Summer Fruity Cottage Cheese Salad
85 g/3 oz Cottage cheese
55 g/2 oz Seedless grapes
175 g/6 oz Assorted salad leaves
1 teaspoon Chopped fresh parsley
1 tablespoon Snipped fresh chives
1 teaspoon Chopped fresh chervil or basil
Red onion, thinly sliced 1
2 Assorted colored peppers, deseeded and peeled
1 Small melon, such as Ogen (about 300 g/10 1/2 oz after peeling and deseeding)
For the Dressing:
1 teaspoon Clear honey
1 tablespoon Soy sauce
3 tablespoon Freshly squeezed lime juice
Small fresh red chili, deseeded and finely chopped 1
Place the cottage cheese in a bowl and stir in the chopped herbs. Cover lightly and reserve.
Cut the peeled peppers into thin strips and reserve. Cut the melon in half, discard the seeds and cut into small wedges.
Arrange the salad leaves on a large serving platter with the melon wedges.
Spoon the herb-flavored cottage cheese on the platter and arrange the reserved peppers, grapes and red onion slices around the cheese.
To make the dressing, mix the lime juice, chili, honey and soy sauce together in a small bowl or jug then drizzle over the salad and serve as 4 portions.
* Serves 4
If some of the fresh fruits are not in season, use fruits canned in juice, such as pineapple chunks, peach slices or apricots to make up a good variety.
The variations to this are only limited by your imagination — cherries, grapes, mangoes, orange segments, peaches, raspberries, strawberries and dried fruits, such as figs, raisins and sultanas, are all suitable.
Check out this video for another variation:
This simple, delicious and colorful fruit salad with a whole fat cottage cheese is an easy and refreshing way to get nutrients in the summer heat.