Introduction

This cottage cheese salad with smoked salmon and avocado is a refreshing and protein-packed dish perfect for a light lunch or snack. Creamy cottage cheese pairs beautifully with silky salmon, ripe avocado, and crunchy cucumber for a balanced texture and flavor.

A white bowl contains a layered dish starting with a base of white cottage cheese, topped with three distinct sections: on the left, bright orange slices of smoked salmon arranged flat; in the middle, two halves of a boiled egg with yellow yolks and white edges placed side by side; on the right, thin slices of green avocado fanned out, with small light green cucumber cubes above it. The dish is sprinkled with chopped green chives and small nut pieces. Nearby, there is a white plate with more smoked salmon and a wooden board holding a whole dark green avocado and a halved avocado showing the seed. Small glass bowls hold chopped chives and mixed nuts. The background is a white marbled surface with scattered nuts and chives, beside a white textured cloth with a silver spoon. 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 done, set aside to cool.
Step 2: Place the cottage cheese in a bowl or on a plate as the base of your 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 as preferred, then add it to the salad.
Step 7: Sprinkle the chopped chives and almonds across the top for added flavor and crunch.
Step 8: Drizzle with olive oil, then season with salt and pepper to taste before serving.

Tips & Variations

For extra zest, add a squeeze of lemon juice over the salad just before serving.
Substitute almonds with walnuts or pecans for a different crunch and flavor.
Use flavored or herb-infused olive oil to add a subtle twist.
If you prefer, swap smoked salmon for smoked trout or cooked shrimp.

Storage

Store the salad in an airtight container in the refrigerator for up to 1 day for best freshness. The avocado may brown over time, so it’s best enjoyed fresh. If storing separately, keep avocado and smoked salmon apart until serving. Reheat is not recommended as the salad is best served cold or at room temperature.

How to Serve

A white plate holds a colorful dish with four main parts arranged in sections on top of a base of white cottage cheese with a creamy, lumpy texture. At the top left, there are small cubes of light green cucumber with darker green edges, sprinkled with bits of chopped nuts and green chives. Below that, thin, smooth slices of bright orange smoked salmon lie next to two halves of a boiled egg with a white outside and vibrant yellow yolk inside. On the right side, several slices of soft, green avocado with a creamy texture are fanned out, also topped with chopped nuts and green chives. A drizzle of olive oil shines over the cottage cheese and avocado, all on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh salmon instead of smoked salmon?

Fresh salmon is not recommended for this salad since it is meant to be eaten cooked or cured for safety and flavor. Smoked salmon adds a rich, savory taste that complements the other ingredients well.

What can I use if I don’t have cottage cheese?

You can substitute cottage cheese with ricotta or Greek yogurt for a creamy texture, though the flavor will be slightly different. Choose a creamy, mild cheese to maintain the balance of the salad.

Cottage Cheese Salad With Smoked Salmon & Avocado Recipe

Print Recipe

★★★★★

4.7 from 94 reviews

A refreshing and protein-packed Cottage Cheese Salad with Smoked Salmon and Avocado, combining creamy textures with fresh cucumber and a hint of crunch from almonds. Perfect for a light lunch or a healthy snack.

Author: Isabella
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Yield: 1 serving 1x
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Salad Base

1 cup cottage cheese
1/2 cup diced cucumber
1/2 avocado, sliced or cubed
2–3 slices smoked salmon
1 egg

Toppings & Seasoning

2 tbsp chopped chives
1 tbsp chopped almonds
1 tsp olive oil (or to taste)
Salt and pepper (to taste)

Instructions

Cook the Egg: Boil the egg for approximately 7 minutes for a firm but creamy yolk. Once cooked, set it aside to cool slightly before handling.
Prepare the Base: On a plate or in a bowl, spread the cottage cheese evenly as the foundation of your salad.
Add Cucumber: Sprinkle the diced cucumber over the cottage cheese to add a fresh, crunchy element.
Place Avocado: Arrange the sliced or cubed avocado on top, adding creamy texture and healthy fats.
Layer Smoked Salmon: Lay the slices of smoked salmon over the avocado, providing a savory and smoky flavor profile.
Add the Egg: Cut the boiled egg in half, or chop/slice as you prefer, and place it on the salad.
Sprinkle Toppings: Scatter the chopped chives and almonds over the entire salad for added flavor and crunch.
Season: Drizzle olive oil over the salad and season with salt and pepper to taste. Toss lightly if desired or leave as layered.

Notes

Boil the egg according to your preferred level of doneness, ranging from soft-boiled to hard-boiled.
Use fresh and high-quality smoked salmon for the best flavor.
Chopped almonds can be toasted lightly to enhance their crunch and flavor.
This salad can be customized with additional greens like spinach or arugula if preferred.
Serve immediately for best texture, especially the avocado which can brown if left too long.

Keywords: cottage cheese salad, smoked salmon salad, avocado salad, healthy salad, protein salad, low fat salad