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High Protein Cottage Cheese Salad with Smoked Salmon

High Protein Cottage Cheese Salad with Smoked Salmon - recipe card
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This vibrant, no-cook salad layers creamy cottage cheese with silky smoked salmon, crisp cucumber, and peppery arugula. Finished with a bright lemon-dill dressing, it’s a protein-packed meal that’s both satisfying and refreshing.

Ingredients

Scale
  • 2 cups full-fat cottage cheese (about 16 oz / 450 g)
  • 8 oz smoked salmon, thinly sliced and torn into bite-size pieces
  • 1/2 English cucumber, thinly sliced into half-moons
  • 1/2 cup red onion, very thinly sliced (about 1/4 small red onion)
  • 2 cups baby arugula, loosely packed
  • 1/4 cup fresh dill, chopped
  • 2 tbsp capers, drained (optional but recommended)
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp fresh lemon juice (from about 1/2 lemon)
  • 1 tsp Dijon mustard
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • Lemon wedges for serving

Instructions

  1. Prepare the dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, kosher salt, and black pepper. Set aside. This bright vinaigrette will cut through the richness of the salmon and cottage cheese.
  2. Prep the vegetables: Slice the cucumber into thin half-moons, about 1/8-inch thick. Slice the red onion paper-thin using a sharp knife or mandoline. If the onion is too sharp, soak the slices in cold water for 5 minutes and pat dry.
  3. Chop the fresh dill (if not already done) and tear the smoked salmon into bite-size pieces, removing any pin bones if present. Keep the salmon in the fridge until ready to plate.
  4. Assemble the salad base: In a large mixing bowl, combine the cottage cheese, cucumber, red onion, and half of the chopped dill. Gently fold with a spatula to distribute the ingredients evenly without breaking down the cottage cheese curds.
  5. Add the arugula and capers: Toss in the baby arugula and capers, and drizzle the prepared dressing over the top. Use tongs to gently toss everything until the arugula is just coated and slightly wilted.
  6. Fold in the smoked salmon: Add the torn smoked salmon to the bowl and gently fold it in with a rubber spatula. Be careful not to overmix—you want the salmon pieces to remain distinct and flaky.
  7. Taste and adjust: Taste the salad and adjust seasoning with extra salt, pepper, or lemon juice if needed. The smoked salmon adds salt, so go easy on additional salt at this stage.
  8. Rest briefly: Let the salad sit for 2–3 minutes to allow the flavors to meld. This short rest lets the arugula soften slightly and the dressing to absorb into the vegetables.
  9. Plating: Divide the salad among four chilled plates or bowls. Sprinkle the remaining dill over the top and garnish with lemon wedges on the side.
  10. Serve immediately: This salad is best enjoyed fresh. The cottage cheese is creamy, the salmon is silky, and the crunchy vegetables provide a delightful textural contrast.

Notes

Storage: This salad is best served immediately. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. The arugula will wilt and the cucumbers will release water, so expect the texture to soften. Do not freeze as the cottage cheese will separate and become watery upon thawing. For meal prep, prepare the dressing and chop the vegetables ahead (up to 2 days), but assemble the salad only when ready to eat. To refresh leftovers, add a splash of lemon juice or a pinch of salt to brighten flavors.

Nutrition

Keywords: high protein salad, cottage cheese salad, smoked salmon salad, no-cook salad, healthy lunch, low carb salad, high protein lunch, salmon and cottage cheese, quick salad, keto friendly salad

Find it online: https://thehighproteinrecipes.com/high-protein-cottage-cheese-salad-with-smoked-salmon/