Cucumber and Dill with Cottage Cheese
Every juicy cut of steak or lamb deserves a juicy side. Refreshingly zesty and crunchy, this cucumber combo is an ideal match for any protein. Season your side with a touch of Wild Ramp Powder, Organic Summer Savory Powder, and Organic Low-Oxalate Greens Powder along with a dash of balsamic vinegar, freshly squeezed lemon juice and savor the delightful flavors.
Cucumber and Dill with Cottage Cheese
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Ingredients
1 cucumber, sliced
- 1 shallot or small red onion, thinly sliced (optional)
- 1 small bunch, fresh dill, chopped
-
3 Tbsp. Dr. Cowan’s Garden Olive Oil
-
2 Tbsp. Dr. Cowan’s Garden Balsamic Vinegar
- 1 Tbsp wholegrain mustard
- 2 Tbsp. lemon juice, freshly squeezed
- 2 tsp. Dr. Cowan’s Garden Wild Ramp Powder
-
2 tsp. Dr. Cowan’s Garden Organic Summer Savory Powder
-
2 tsp. Dr. Cowan’s Garden Organic Low-Oxalate Greens Powder
- 2 Tbsp. full-fat cottage cheese
-
1/4 tsp. Dr. Cowan’s Garden Organic Pepper Salt (garnish)
Directions
Thinly slice a cucumber.
- Peel and thinly slice a shallot or small red onion (optional).
- Chop the dill.
- Add these ingredients to a small bowl and set aside.
- To a small cup or bowl add olive oil, balsamic vinegar, mustard, and lemon juice, and whisk.
- Pour the vinegar mixture over the vegetables.
- Add the wild ramp, summer savory and low-oxalate greens powders and cottage cheese and gently mix.
- Serve with a protein and garnish with pepper salt and/or a drizzle of olive oil.
1 comment
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This sounds delicious. I hope you continue to send recipes. I have always added some of the vegetable powders to cottage cheese but didn’t think to make it more of a light lunch. Thank you.
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