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Cottage cheese salad served on a white plate which is on a light surface. Next to it, there is a glass of water | Hurry The Food Up

HP - Quick Cottage Cheese Salad

Course: Lunch, Salads
Time: Max 20 min
Calories: 450 - 650 kcal
Type: High Calories, Higher Calories
Diet: egg-free
Prep Time: 7 minutes
Cook Time: 5 minutes
Total Time: 12 minutes
Servings: 2 servings
Calories: 560kcal
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US Customary - Metric

Equipment

Ingredients

  • 1 pear
  • 3 tbsp hazelnuts
  • 1 clove garlic
  • 1 lemon
  • 1 tbsp olive oil
  • 2 tbsp honey
  • ½ tbsp water
  • ½ tsp salt (divided)
  • 1 cup (225 g) low fat cottage cheese
  • 2 oz (28 g) arugula or salad greens
  • Black pepper to taste
  • 4 slices (155 g) wholegrain bread (can be bigger slices)

Instructions

  • Cut the pear in half. Remove the core and seeds. Cut into thin slices.
  • Roughly chop hazelnuts.
  • Finely chop garlic clove.
  • Grate the zest of the lemon.
  • In a small saucepan over medium heat add the hazelnuts and the olive oil. Cook until they are slightly golden. Add garlic and cook until it begins to brown. Then add the lemon zest, juice of ½ lemon, honey, water and ¼ tsp of salt. Mix and cook until it boils for about 1 minute. Take off the heat.
    A pot with cooked ingredients for cottage cheese salad | Hurry The Food Up
  • To serve, spread the cottage cheese on a platter. Top with arugula leaves and sliced pears. Finish drizzling the hazelnuts with the hot dressing over, and sprinkle ¼ tsp of salt remaining and black pepper per taste.
  • Serve immediately with a side of bread.
    Cottage cheese salad served on a white plate which is on a light surface. Next to it there is a glass of water | Hurry The Food Up

Nutrition

Calories: 560kcal | Carbohydrates: 70g | Protein: 28g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 5mg | Sodium: 1428mg | Potassium: 636mg | Fiber: 10g | Sugar: 30g | Vitamin A: 748IU | Vitamin C: 13mg | Calcium: 285mg | Iron: 4mg