SALAD

Broccoli Cottage Cheese Waterleaf and Zucchini Salad

Mixed Vegetable and Cottage Cheese Salad

Fresh, easy to make and light, include this colourful salad in your summer meal . With some crisp raw vegetables and  crumbled cottage cheese prep it up quickly with a drizzle of fresh salad dressing.

Broccoli, waterleaf, zucchini, tomatoes, avocado and homemade cottage cheese with a quick salad dressing perfect to be served and eaten as a main-course salad or a side salad.

Vegetable and Cheese Salad Ingredients

For those suffering from gout, rheumatoid arthritis or kidney disorder, omit waterleaf/surinam spinach from the ingredient list and opt for other raw leafy vegetables of your choice.

Include some capers or even olives for an interesting flavour.

Fresh Vegetable and Cottage Cheese Salad

Broccoli Cottage Cheese Waterleaf Zucchini Salad

Ingredients

1 head Broccoli, cut into small florets

1 small Zucchini (or Cucumber), wash, clean and shave paper thin with a potato peeler

2 medium ripe Tomato, cut into equal sized cubes

1 small ripe Avocado, wash, cut and remove the pit with a teaspoon, pull to remove the outer dark skin from the inner green flesh and dice

10-12 fresh Waterleaf (or rocket, baby spinach), wash and clean

1/2 Tbsp pickled berries of Capers or Green Olives

50 g fresh Cottage cheese or Feta cheese (if using feta soak in milk to reduce the saltiness)

Salad Dressing

1 1/2 Tbsp Olive oil

1/4 tsp Oregano dried or fresh

Salt and Pepper for seasoning

1 Tbsp pickled Jalapenos, chopped

A drizzle of Balsamic Vinegar or fresh lime juice

Method

1.In a pan bring some water to boil on medium heat, add in some salt.

2.Add the broccoli florets and blanch for 2 minutes. With a slotted spoon remove  and put them in some chilled water immediately.

3.In a glass bowl mix the salad dressing ingredients and set aside.

4.In a large salad or mixing bowl combine the broccoli, zucchini, tomato, water leaf, avocado, capers and cottage cheese.

5.Add the salad dressing and toss in gently to coat.

6.Once done enjoy the fresh salad as a side or a main dish.

Note: If you want to enjoy it cold then refrigerate the salad vegetables and prep up the fresh salad dressing just before serving.

For our 90th FoodieMonday Bloghop event theme #Cheese my contribution is this crisp delicious and vibrant raw Vegetable and Cottage cheese salad.

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20 thoughts on “Broccoli Cottage Cheese Waterleaf and Zucchini Salad

    1. Waterleaf or Surinam/Ceylon spinach is a kind of wild edible weed, it’s available here in abundance. Mom uses it in many of our traditional recipes back at home. Luckily I have a huge plant in one of my garden pot. So these salad leaves are organic and freshly plucked.😊

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