American · Breakfast
Cottage Cheese Cucumber Ranch Bowl
Creamy cottage cheese topped with cucumber, cherry tomato, and a dill-ranch seasoning, assembled fresh for an American chilled bowl.
$
10 minsPrep
0 minsCook
10 minsTotal
EasyLevel
Nutrition per serving
238Calories
28gProtein
8gFat
16gCarbs
4gSugar
3gFiber
520mgSodium
10mgChol
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Instructions
1
Prep
Dice English cucumber finely into 240g total. Quarter 160g cherry tomatoes. Chop 4 tsp fresh dill and slice 2 tsp fresh chives. Measure out chia seeds, onion powder, garlic powder, sea salt, and black pepper.
2
Build
Divide 450g cottage cheese between two bowls (225g each). Stir half of the onion powder, garlic powder, and lemon juice into each bowl over 1 minute until evenly seasoned and creamy.
3
Finish
Top each bowl of cottage cheese with half the diced cucumber and quartered tomatoes in loose clusters. Scatter half the dill, chives, and chia seeds across each bowl. Season each with a pinch of flaky sea salt and cracked black pepper.
4
Plate
Serve immediately while fresh and chilled, ready to enjoy.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 450g (15.9 oz) low-fat cottage cheese
- 240g (8.5 oz) English cucumber
- 160g (5.6 oz) cherry tomatoes
- 20g (0.7 oz) chia seeds
- 4 tsp fresh dill
- 2 tsp fresh chives
- 0.5 tsp onion powder
- 0.5 tsp garlic powder
- 2 tsp fresh lemon juice
- 0.5 tsp flaky sea salt
- 0.5 tsp cracked black pepper