Introduction

This Cottage Cheese Salad with Smoked Salmon and Avocado is a fresh, protein-packed dish perfect for a light lunch or quick dinner. Creamy cottage cheese pairs beautifully with silky smoked salmon and ripe avocado for a satisfying, flavorful meal.

A white plate holds a colorful dish with multiple layers: at the bottom is a creamy white cottage cheese spread, topped with chopped chives and small pieces of nuts. On the left side, there are bright orange smoked salmon slices with specks of black pepper and nut pieces. In the center, two halves of a boiled egg with bright yellow yolks sit on top, sprinkled with chives and a light drizzle of oil. On the top right, diced cucumber pieces with green skins and chopped chives are visible. On the right side, thin slices of ripe green avocado are fanned out and also topped with chives and nut bits. A silver spoon rests near the cucumbers against a white marbled surface. 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 yields a firm but creamy yolk. Once cooked, set the egg aside to cool.
Step 2: Place the cottage cheese in a bowl or on a plate as the salad base.
Step 3: Add the diced cucumber over the cottage cheese evenly.
Step 4: Slice or cube the avocado and arrange it on top of the salad.
Step 5: Place the smoked salmon slices over the avocado.
Step 6: Peel and cut the boiled egg in half, or chop/slice it as you prefer, then add it to the salad.
Step 7: Sprinkle the chopped chives and almonds evenly over the top.
Step 8: Drizzle with olive oil and season with salt and pepper to taste.
Step 9: Serve immediately and enjoy your fresh, nutritious salad.

Tips & Variations

For extra crunch, toast the almonds lightly before adding.
Swap chives for fresh dill to complement the smoked salmon flavor.
Add a squeeze of lemon juice for a bright, zesty finish.
Use Greek yogurt instead of cottage cheese for a creamier texture.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 1 day. It’s best enjoyed fresh, but you can keep components separate (like avocado and egg) to prevent sogginess. Reheat is not recommended, as the salad is meant to be enjoyed cold.

How to Serve

The dish features a white bowl filled with layers including creamy white cottage cheese at the base, topped on one side with bright green diced cucumber mixed with small chopped nuts and fresh green chives. Next to the cucumber are smooth slices of orange smoked salmon sprinkled with chopped nuts and chives. In the center, two halves of a boiled egg with firm white edges and bright yellow yolks are garnished with chopped green chives and a light dusting of black pepper. On the other side, sliced avocado with a vibrant green color is fanned out and sprinkled with nuts and chives, all placed on a white marbled surface. The overall look is fresh, colorful, and textured with a mix of smooth, soft, and crunchy elements. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of smoked fish?

Yes, smoked trout or smoked mackerel work well as alternatives and will add their own unique flavors.

Is there a substitute for cottage cheese?

You can substitute with ricotta or strained Greek yogurt for a similar creamy texture if cottage cheese isn’t available.

Cottage Cheese Salad With Smoked Salmon & Avocado Recipe

Print Recipe

★★★★★

4.5 from 60 reviews

A fresh and protein-packed cottage cheese salad featuring creamy avocado, smoky salmon, and crunchy almonds, perfect for a nutritious breakfast or light lunch.

Author: Ella
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Yield: 1 serving 1x
Category: Salad
Method: Stovetop
Cuisine: American
Diet: Low Carb

Ingredients

Scale

Salad 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

Cook the Egg: Boil the egg for 7 minutes to achieve a firm but slightly creamy yolk. Once cooked, set it aside to cool.
Prepare the Base: On a plate or in a bowl, add the cottage cheese evenly as the salad base.
Add Cucumber: Sprinkle the diced cucumber over the cottage cheese to add a refreshing crunch.
Slice the Avocado: Cut the avocado into slices or cubes and arrange them on top of the salad.
Add Smoked Salmon: Place the 2-3 slices of smoked salmon neatly over the avocado and cottage cheese layer.
Prepare the Egg: Peel the boiled egg and cut it in half, or chop/slice it according to your preference, then add it to the salad.
Garnish: Sprinkle the chopped chives and chopped almonds over the entire salad to add flavor and texture.
Season: Drizzle olive oil over the salad, and season with salt and pepper to your taste.
Serve: Serve the salad immediately to enjoy the fresh flavors.

Notes

Boil the egg to your preferred doneness if you want it softer or harder than 7 minutes.
Use fresh smoked salmon for the best flavor.
You can substitute almonds with walnuts or pecans if preferred.
This salad is best enjoyed fresh to maintain the creamy texture of cottage cheese and avocado.
Adjust olive oil quantity based on your dietary needs and taste preference.

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