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Cottage Cheese Broccoli Salad

A fresh, high-protein salad combining crisp broccoli, a creamy cottage cheese and feta dressing, and crunchy sunflower seeds. Perfect as a light lunch or a healthy side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: American, Healthy
Calories: 200
Ingredients Method Notes

Ingredients
  

For the salad
  • 3 cups broccoli florets, chopped into small, bite-size pieces Fresh or blanched
  • 1/4 cup red onion, diced Adds flavor
  • 1/8 cup sunflower seeds, roasted and salted Can use unsalted or raw if desired
For the dressing
  • 1/2 cup low-fat (2% milkfat) cottage cheese Provides creaminess
  • 1/4 cup low-fat crumbled feta Adds tanginess
  • 1 tablespoon apple cider vinegar Balances flavors
  • 1 tablespoon monk fruit sweetener (or other sugar-free sweetener) Keeps sugar low
  • salt to taste Adjust according to preference

Method
 

Preparation
  1. In a blender or food processor, blend the cottage cheese, feta, apple cider vinegar, sweetener, and a few pinches of salt until smooth and creamy. Taste and adjust ingredients as desired.
  2. In a large bowl, combine the broccoli, red onion, and sunflower seeds.
  3. Pour the cottage cheese-feta dressing over the broccoli mixture and toss until everything is well coated.
  4. Enjoy immediately, or store in an airtight container in the fridge until ready to serve.

Notes

Store the salad in an airtight container in the fridge for 3 to 4 days. Keep dressing separate if the salad will be stored for more than 2 days to maintain crunch. Freezing is not recommended for the finished salad.