Introduction

This Cottage Cheese Salad with Smoked Salmon & Avocado is a fresh, protein-packed dish perfect for a light lunch or snack. Combining creamy cottage cheese with rich smoked salmon and buttery avocado creates a delicious balance of flavors and textures.

A bowl showing a layered dish with a base of white cottage cheese spread evenly, topped on one side with small green diced cucumber pieces, on another side with sliced yellow-green avocado fanned out neatly, and on the third side with bright orange smoked salmon slices. In the center, there are two halves of a soft-boiled egg with yellow yolks and white edges. The dish is sprinkled with small green chive pieces and chopped brown nuts. The bowl is on a white marbled surface with bits of chives and nuts scattered around. Nearby, a wooden board holds a whole avocado and half an avocado with the seed, along with a small clear bowl of chopped chives, and there is a white plate with more smoked salmon slices. To the right, there is a silver spoon resting on a white textured cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 egg
1 cup cottage cheese
2-3 slices smoked salmon
2 tbsp chopped chives
1/2 avocado
1/2 cup diced cucumber
1 tbsp chopped almonds
1 tsp olive oil (or to taste)
Salt and pepper (to taste)

Instructions

Step 1: Cook the egg to your liking; boiling for 7 minutes is recommended. Once cooked, set it aside to cool.
Step 2: Place the cottage cheese on a plate or in a bowl as the base of the salad.
Step 3: Add the diced cucumber evenly over the cottage cheese.
Step 4: Slice or cube the avocado and arrange it on top of the salad.
Step 5: Layer the smoked salmon slices over the avocado.
Step 6: Peel and cut the boiled egg in half (or chop/slice if preferred) and add it to the salad.
Step 7: Sprinkle the chopped chives and almonds over everything for a fresh crunch.
Step 8: Drizzle with olive oil, then season with salt and pepper to taste before serving.

Tips & Variations

Try swapping almonds for walnuts or pecans for a different crunch and flavor.
Use lemon juice to drizzle over the avocado to prevent browning and add a bright note.
For extra freshness, add a handful of baby spinach or arugula beneath the cottage cheese.

Storage

Store the salad in an airtight container in the refrigerator for up to 1 day for best freshness. To avoid sogginess, keep the dressing separate and add it just before serving. Leftovers are best enjoyed cold and may be reheated slightly but are generally served chilled.

How to Serve

A white shallow bowl holds a fresh dish with four main layers arranged side by side on a bed of creamy white cottage cheese. Starting from the left, there are thin slices of bright orange smoked salmon, followed by small cubes of light green cucumber sprinkled with finely chopped green chives. Next is a halved boiled egg showing a vibrant yellow yolk and white edges, sprinkled with chopped chives and small brown almond pieces. On the right side, there is sliced avocado with a pale green color and smooth texture, also topped with bits of chopped almonds and chives. All ingredients rest on the cottage cheese base, with a light drizzle of olive oil and scattered black pepper on top. The bowl is placed on a background with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese instead of cottage cheese?

Yes, you can substitute cottage cheese with ricotta or cream cheese for a similar creamy texture, but the flavor will be slightly different.

Is this salad suitable for a low-carb diet?

Absolutely. This salad is low in carbohydrates and high in protein and healthy fats, making it a great option for low-carb or keto-friendly meals.

Cottage Cheese Salad With Smoked Salmon & Avocado Recipe

Print Recipe

★★★★★

4.8 from 77 reviews

A fresh and nutritious cottage cheese salad featuring protein-rich smoked salmon, creamy avocado, and a boiled egg, perfect for a light and satisfying meal or snack.

Author: Bella
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Yield: 1 serving 1x
Category: Salad
Method: Boiling
Cuisine: International
Diet: Low Fat

Ingredients

Scale

Salad Base

1 cup cottage cheese
1/2 cup diced cucumber

Protein & Toppings

1 egg
2–3 slices smoked salmon
1/2 avocado, sliced or cubed
2 tbsp chopped chives
1 tbsp chopped almonds

Seasoning

1 tsp olive oil (or to taste)
Salt and pepper (to taste)

Instructions

Cook the egg: Boil the egg for about 7 minutes to achieve a firm but tender yolk. You can adjust the cooking time to your liking. Once cooked, set it aside to cool.
Add cottage cheese: Place the cottage cheese on a plate or in a bowl as the base of your salad, spreading it evenly.
Add cucumber: Scatter the diced cucumber over the cottage cheese to add crunch and freshness.
Prepare and add avocado: Cut the avocado into slices or cubes and carefully place them on top of the salad to add creaminess.
Add smoked salmon: Lay the slices of smoked salmon evenly over the avocado and cucumber layer for a rich, smoky flavor.
Add the boiled egg: Peel the boiled egg and cut it in half, or chop or slice it as you prefer. Arrange the egg pieces on top of the salad.
Sprinkle toppings: Generously sprinkle the chopped chives and chopped almonds over the entire salad to add a fresh herbaceous note and some crunch.
Season and dress: Drizzle with olive oil, then season with salt and freshly ground black pepper to taste. Toss lightly if desired or serve as is.

Notes

For best results, use fresh, high-quality smoked salmon.
Adjust olive oil quantity based on your preference for richness.
You can substitute almonds with walnuts or sunflower seeds for different textures.
Serve immediately to enjoy the freshness of the ingredients.
This salad pairs well with crusty bread or as a light meal on its own.

Keywords: cottage cheese salad, smoked salmon salad, avocado salad, healthy salad, protein salad, quick salad