Go Back
–+ servings
Callie Brooks

Cottage Cheese Tuna Salad

A bright and creamy tuna salad that combines cottage cheese and Greek yogurt with crunchy vegetables for a refreshing protein-packed meal ready in minutes.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Course: Lunch, Snack
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

Salad Base
  • 1 cup cottage cheese Use full-fat for a richer taste or low-fat for a lighter option.
  • 1 can tuna, drained Choose canned tuna in water for a lean option.
  • 1/2 cup Greek yogurt Plain yogurt recommended for balanced flavor.
  • 1/4 cup chopped celery Chop ahead of time for quicker preparation.
  • 1/4 cup chopped red onion Soak in cold water for less bite, if desired.
  • 1 tablespoon lemon juice Use freshly squeezed for best flavor.
  • to taste Salt and pepper Adjust to personal preference.

Method
 

Preparation
  1. Combine the cottage cheese and Greek yogurt in a mixing bowl and stir or whisk until smooth.
  2. Flake the drained tuna into the bowl, then add the chopped celery, chopped red onion, and lemon juice.
  3. Fold everything together gently until evenly distributed.
  4. Season with salt and pepper to taste.
Serving Suggestions
  1. Serve the salad spread on whole-grain bread, over leafy greens, or enjoy directly as a high-protein snack.

Nutrition

Serving: 1gCalories: 210kcalCarbohydrates: 6gProtein: 33gFat: 5gSaturated Fat: 2gSodium: 300mgFiber: 1gSugar: 3g

Notes

Store leftovers in an airtight container in the refrigerator and consume within 3-4 days. Pack salad and bread separately for best texture.

Tried this recipe?

Let us know how it was!