Greek Salad Cottage Cheese Bowl

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 30 minutes

Ingrédients

4 large eggs

2 Persian cucumbers, halved, cut into 1/2" pieces

1 medium orange or yellow bell pepper, seeds and ribs removed, cut into 1/2" pieces

1 c. halved cherry tomatoes

1/4 c. sliced pitted Kalamata olives

3 tbsp. extra-virgin olive oil

2 tbsp. capers, drained

2 tbsp. fresh lemon juice

1 tsp. za'atar, plus more for serving (optional)

Kosher salt

Freshly ground black pepper

1/3 c. fresh mint and/or parsley leaves, torn if large

3 c. low-fat cottage cheese

Whole grain pita chips, for serving

Instructions

In a small pot, cover eggs with 2" water. Bring to a simmer, then cover pot and remove from heat. Let sit 8 minutes. Drain eggs and immediately transfer to a bowl of ice water. Let cool until cold to the touch, about 3 minutes. Peel and halve lengthwise; set aside.

In a medium bowl, toss cucumbers, bell pepper, tomatoes, olives, oil, capers, lemon juice, and za’atar (if using); season with salt and pepper. Stir in mint.

Divide cottage cheese among bowls. Top with tomato salad and reserved eggs. Sprinkle with more za’atar (if using). Serve with pita chips alongside.

Nutrition

• Calories: 386
• Lipides Totaux: 20 g
• Lipides Saturés: 5 g
• Acides Gras Trans: 0 g
• Cholestérol: 206 mg
• Sodium: 950 mg
• Glucides Totaux: 23 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 10 g
• Protéines: 27 g