Greek Salad Cottage Cheese Bowl

• 分量: 4 servings
• 調理時間: 15 minutes
• 総時間: 30 minutes

材料

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

手順

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.

栄養

• カロリー: 386
• 脂肪総量: 20 g
• 飽和脂肪: 5 g
• トランス脂肪: 0 g
• コレステロール: 206 mg
• ナトリウム: 950 mg
• 炭水化物総量: 23 g
• 食物繊維: 3 g
• 糖質総量: 10 g
• タンパク質: 27 g