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Close up of Cottage Cheese and Beet Salad on a Plate

5-Minute Cottage Cheese and Beet Salad

4 from 1 vote
A quick, protein-packed salad featuring creamy cottage cheese, canned beets, fresh veggies, and a tangy dressing. Perfect for a healthy, energizing lunch in just 5 minutes.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1
Course: Lunch, Salad
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups leafy greens romaine recommended
  • 1/2 cup cucumber sliced
  • 1/2 cup carrots shredded or julienned
  • 1/2 cup beets canned and unsalted, sliced
  • 3/4 cup cottage cheese 2% milk-fat
  • 1 tbsp Italian dressing or balsamic vinaigrette
  • 2 tbsp sunflower seeds optional, for topping

Equipment

  • 1 plate
  • 1 fork
  • 1 knife
  • 1 Measuring Cup

Method
 

  1. Arrange the leafy greens on a plate as the base.
  2. Top with sliced cucumber, shredded carrots, and sliced canned beets.
  3. Add cottage cheese in a large dollop over the vegetables.
  4. Drizzle Italian dressing (or balsamic vinaigrette) over the salad.
  5. Sprinkle sunflower seeds on top, if using.
  6. Mix everything together and enjoy immediately.

Notes

  • For meal prep, keep cottage cheese and dressing separate until ready to eat.
  • Substitute romaine with any sturdy leafy green.
  • Use non-fat or full-fat cottage cheese as preferred, but 2% gives the best texture.
  • Add cooked chicken or chicken nuggets for extra protein, especially for kids.
  • Adjust dressing amount to taste or omit if cottage cheese is creamy enough.
  • Sunflower seeds add crunch and extra nutrition but are optional.