The Sneakiest Summer Salad

matt · 11 September 2023
Date Posted
Ingredients
  • 1 lemon
  • 2 Persian cucumbers 
  • 1 bag pre-washed romaine 
  • 1 cup fresh dill, roughly chopped
  • 1ā„2 cup full-fat cottage cheese
  • 1ā„2 cup pecans, walnuts or almonds
  • 3 tablespoons extra virgin olive oil
  • Sea salt and freshly ground black pepper
Body
  1. Preheat the oven to 325Ā°F.
  2. Spread the nuts out on a rimmed baking sheet and toast in the oven, about 8-10 minutes. Remove from the oven, flip the nuts over and allow them to cool.
  3. While the nuts are toasting, make the dressing. In a big bowl, zest the peel from about a quarter of the lemon. Cut the lemon in half and squeeze all of the juice into the bowl.
  4. Whisk in the cottage cheese, olive oil, salt and pepper. 
  5. Cut the cucumber into small rounds or slices. (The choice is yours.)
  6. Open up the big bag of salad and add it to the bowl with the dressing. Toss thoroughly to cover every leaf.
  7. Add the cucumber, dill and nuts before tossing the salad again. Taste a leaf and add more salt and pepper as needed.