Cottage Cheese Veggie Salad

If you like cottage cheese, here is a simple recipe to celebrate this protein-filled food. When I was growing up, my mom frequently made this using radishes, cucumbers and tomatoes, but I also add whatever vegetables I have on hand, as well as crab (or imitation crab) occasionally for an especially satisfying meal. The radishes are key, so don't skip them! I recommend Daisy cottage cheese since it doesn't have added fillers like most other brands, and it's a bit lower in sodium, as well as gluten free. Cottage cheese packs a high concentration of protein - 28g per cup - to help you feel full longer. The leftovers make a great lunch the next day.
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Ingredients

16 ounces 2% cottage cheese 3 radishes, sliced thinly then diced 1 to 2 scallions, diced small 1 cup tomatoes, chopped 1/2 cup cucumbers, chopped, or celery, diced 1/4 cup yellow or orange bell pepper, chopped 1 tsp salt-free seasoning and/or fresh herbs 1/2 cup crab or imitation crab (optional) salt and pepper to taste (optional)

Directions

1) Combine all ingredients in a bowl and season to taste.