Greek Salad Cottage Cheese Bowl

• porcje: 4 servings
• czas aktywny: 15 minutes
• całkowity czas: 30 minutes

Składniki

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

Wskazówki

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.

Wartości Odżywcze

• Kalorie: 386
• Tłuszcz Całkowity: 20 g
• Tłuszcz Nasycony: 5 g
• Tłuszcz Trans: 0 g
• Cholesterol: 206 mg
• Sód: 950 mg
• Węglowodany Całkowite: 23 g
• Błonnik Pokarmowy: 3 g
• Cukry Całkowite: 10 g
• Białko: 27 g