Description
This cottage cheese salad with smoked salmon and avocado is a creamy, protein-rich dish perfect for quick lunches or elegant brunches. Topped with egg, cucumber, almonds, and chives, it’s a fresh and satisfying meal that comes together in under 10 minutes.
Ingredients
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1 large egg
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240 g (1 cup) cottage cheese
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2–3 slices smoked salmon (approx. 50–75 g)
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2 tbsp chopped chives
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½ avocado (approx. 75 g), sliced or cubed
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75 g (½ cup) diced cucumber
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1 tbsp chopped almonds (approx. 8 g)
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5 ml (1 tsp) olive oil, or to taste
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Salt and pepper to taste
Instructions
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Boil the egg for 7 minutes. Let it cool slightly, then peel and slice.
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Spoon cottage cheese onto a plate or shallow bowl as the base.
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Top with cucumber and avocado.
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Arrange smoked salmon slices on top.
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Add sliced or chopped egg.
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Sprinkle with chopped chives and almonds.
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Drizzle with olive oil and season with salt and pepper.
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Serve immediately for best taste and texture.
Notes
Use a ripe avocado for the best creamy texture.
Boil eggs ahead of time to speed up prep.
For a dairy-free version, substitute with hummus or plant-based yogurt.
Add toast or crackers for extra crunch.
Store without avocado and egg if prepping ahead; add them just before serving.
- Prep Time: 10 minutes
- Cook Time: 7 minutes (for boiling egg)
- Category: Salad
- Method: No-cook (except egg boil)
- Cuisine: American