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Blueberry Cheesecake Baked Oats

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This High-Protein Creamy Cucumber Salad is a refreshing, protein-rich take on a summer classic. With crisp cucumbers, red onion, and a cottage cheese–based dressing, it’s light, tangy, and perfect for picnics, barbecues, or quick lunches.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Low Calorie

Ingredients

3 large cucumbers, thinly sliced (about 7½ cups)

½ cup thinly sliced red onion

1 cup 1% low-fat cottage cheese

3 tablespoons white vinegar

2 tablespoons thinly sliced fresh chives

2 tablespoons chopped fresh dill, plus fronds for garnish

⅛ teaspoon salt

¼ teaspoon ground pepper

Instructions

  1. Place sliced cucumbers and red onion in a large mixing bowl. Toss gently.
  2. In a blender, combine cottage cheese, vinegar, chives, dill, salt, and pepper. Blend until smooth and creamy (about 1 minute).
  3. Pour the dressing over the cucumber mixture and stir until evenly coated.
  4. Garnish with dill fronds if desired. Serve immediately or chilled.

Notes

  • For firmer cucumbers, salt and drain them before mixing.
  • To mellow red onion, soak slices in water or vinegar for 10 minutes before use.
  • Enjoy within 24 hours for the best texture.
  • Store dressing and cucumbers separately if prepping ahead.
  • Try adding avocado, radishes, or hemp seeds for variation.

Nutrition

Find it online: https://cheftinaskitchen.com/blueberry-cheesecake-baked-oats/