Fresh Berry Cottage Cheese Salad with Honey and Mint (Print version)
A cool, creamy no-cook salad with cottage cheese, fresh berries, honey, mint, and a little lemon for brightness.
# Ingredients:
For the salad
01 -
2 cups (450 g) 2% or 4% cottage cheese, cold
02 -
1 cup (150 g) strawberries, hulled and quartered
03 -
3/4 cup (110 g) blueberries
04 -
3/4 cup (90 g) raspberries
05 -
1/2 cup (75 g) blackberries
06 -
2 tablespoons honey, plus more to taste
07 -
1 teaspoon fresh lemon juice
08 -
1/2 teaspoon finely grated lemon zest
09 -
2 tablespoons fresh mint leaves, torn or thinly sliced
10 -
Pinch of fine salt
# Instructions:
01 -
Gently rinse the berries under cool water. Spread them on a clean towel and pat dry so they do not water down the cottage cheese.
02 -
Hull and quarter the strawberries. Leave blueberries and raspberries whole. Halve only very large blackberries.
03 -
In a medium bowl, stir the cottage cheese with lemon juice, lemon zest, and a pinch of salt until creamy and evenly seasoned.
04 -
Spoon the cottage cheese into shallow bowls or one serving dish. Arrange the berries over the top and gently fold once or twice if you want them lightly mixed.
05 -
Drizzle with honey and scatter mint over the salad right before serving. Taste and add a little more honey if the berries are tart.
# Good to know:
01 -
Best served cold right after assembling.
02 -
For a thicker texture, drain loose cottage cheese in a fine-mesh sieve for 5 minutes.
03 -
Prep the berries ahead, but add honey and mint just before serving.