Corn salad
50 g
Community recipe
Vegetable salad with cottage cheese
A fresh and easily digestible salad made from young lamb's lettuce, juicy cucumber, and tender zucchini, softened with virgin olive oil and complemented by fresh, unripened cottage cheese. All ingredients used have a low histamine potential. Instead of regular bread, it is served with crispy gluten-free crispbread and a glass of plain still water.
- Prep
- 10 min
- Total
- 10 min
- Servings
- 1
- Difficulty
- Easy
- Category
- Snack
Histamine assessment
Contains histamine liberators
At least one ingredient may release histamine. Check the ingredient details below.
Ingredients
Each ingredient is compared with the food database and manually checked.
Suitable
Cucumber (fresh)
1/2 mediumZucchini
1/2 smallcurd cheese
2 tbsp Cottage cheese · cottage without additives and preservativesOlive oil (cold pressed)
1 tbsp · virginHimalayan salt
1 pinchSunflower seeds
1 tspCaution
Shortbread (without yeast)
2 piecesMethod
- 1
Step 1
Thoroughly wash the lamb's lettuce in cold water and dry it.
- 2
Step 2
Peel the cucumber and young zucchini and cut them into thin rounds or strips.
- 3
Step 3
Gently mix the vegetables with virgin olive oil and a pinch of salt in a bowl.
- 4
Step 4
Add fresh cottage cheese on top and sprinkle with sunflower seeds.
- 5
Step 5
Serve immediately with crispy crispbread. It can be garnished with basil or mint.