This is one of those recipes I make when I want something fast, fresh, and super satisfying.
The combo of crisp cucumbers, creamy cottage cheese, and punchy toppings is just unbeatable.
It’s cool, crunchy, and loaded with flavor — basically the perfect 10-minute meal. Great for lunch, a light dinner, or even a snack when you’re craving something that feels clean but still hits hard.
What You’ll Need
- 2 Persian cucumbers (ends trimmed, smashed and roughly chopped)
- 1 cup full-fat cottage cheese
- 1 tablespoon chili crisp (like Lao Gan Ma or Fly By Jing)
- 1 teaspoon flaky sea salt
- ½ teaspoon freshly cracked black pepper
- 1 teaspoon fresh lemon juice
- 1 tablespoon fresh dill, chopped
- Drizzle of olive oil (optional)
Why I Love This Recipe
This bowl is my go-to when I want something fast but still want to feel like I put together something legit. It’s cool, creamy, and spicy in the best way.
- You don’t need to cook anything
- It’s high-protein and low-carb
- It keeps me full without feeling heavy
- You can riff on it a million different ways
It’s like a flavor bomb with crunch — I make this a few times a week.
Makes: 1 serving
Total Time: 10 minutes
Macros (Approximate)
- Calories: 230
- Protein: 25g
- Fat: 11g
- Carbs: 7g
- Fiber: 2g
- Sugar: 4g
Why This Recipe Works (Quick Science)
Smashing the cucumbers breaks the cell walls and releases water, which helps them soak up flavor better than when sliced. Cottage cheese brings in protein and creaminess, while the chili crisp adds umami, heat, and crunch. The acid from lemon juice balances the richness.
Common Mistakes
- Not draining the cucumbers: They release a lot of water once smashed. Give them a quick pat dry before mixing.
- Using low-fat cottage cheese: It’s too watery and doesn’t have the creamy texture we want here.
- Over-mixing everything: This bowl works best when you keep textures separate until you dig in.
What to Serve With
- A slice of sourdough or seedy toast
- A soft-boiled egg on the side
- Crispy rice cakes or crackers
- Cold soba noodles tossed in sesame oil
FAQ
Can I make this ahead of time?
You can prep the cucumbers and store them separately, but mix everything right before eating for best texture.
What’s a good chili crisp brand?
Fly By Jing, Lao Gan Ma, or Momofuku Chili Crunch are all great.
Can I use a different cheese?
Ricotta can work, but it’s sweeter. Greek yogurt is okay but not as creamy.
Tools You’ll Need
- Chef’s knife
- Cutting board
- Medium mixing bowl
- Spoon
- Paper towels
Substitutions and Variations
- Use ricotta instead of cottage cheese for a richer bowl
- Add chopped cherry tomatoes or radishes
- Swap dill for cilantro or basil
- Use plain Greek yogurt for a tangier vibe
- Add toasted sesame seeds or crushed peanuts
Make Ahead Tips
- Smash and salt the cucumbers ahead of time. Store in a sealed container for up to 24 hours.
- Chop your herbs and store in a damp paper towel in the fridge.
- Portion cottage cheese into bowls to grab quickly during the week.
How to Make It
Step 1: Smash and salt the cucumbers
Cut cucumbers into chunks. Place them on a cutting board and gently smash with the side of a knife or fork until they break open. Sprinkle with salt and let sit for 5–10 minutes.
Step 2: Add cucumbers to the bowl
Transfer the smashed and chopped cucumbers to a medium mixing bowl.
Step 3: Add cottage cheese
Spoon 1 cup of full-fat cottage cheese over the cucumbers in the bowl.
Step 4: Drizzle chili crisp
Drizzle 1 tablespoon of chili crisp evenly over the bowl, letting some fall onto the cheese and cucumbers.
Step 5: Season and finish
Sprinkle ½ teaspoon black pepper, 1 teaspoon lemon juice, and 1 tablespoon chopped fresh dill over everything. Add a light drizzle of olive oil if using.
Give it a very gentle toss if you want, or just leave it layered and dig in with a spoon straight from the bowl.
Leftovers and Storage
This is best eaten fresh, but if you must store it:
- Store components separately: cucumbers, cottage cheese, and toppings.
- Keep in fridge up to 1 day.
- Avoid pre-mixing to prevent it from getting watery.
Wrap-Up
This smashed cucumber cottage cheese bowl is one of those no-brainer meals that feels way fancier than it is. It’s crunchy, creamy, salty, spicy, and totally refreshing. If you try it, let me know how it went in the comments — and drop your favorite add-ins or questions too!