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Savory cottage cheese breakfast bowl with cucumber, tomatoes, avocado and dill
Plate Wiser

Savory Cottage Cheese Breakfast Bowl

A one-serving egg-free breakfast bowl with cottage cheese, crisp cucumber, cherry tomatoes, avocado and fresh dill.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings: 1 bowl
Course: Breakfast
Cuisine: American
Calories: 270
Ingredients Method Notes

Ingredients
  

  • 1 cup plain 2% cottage cheese 225 g
  • 0.5 cup chopped cucumber 75 g
  • 0.5 cup cherry tomatoes 75 g; halved
  • 0.25 avocado 35 g edible flesh; sliced
  • 1 tbsp chopped fresh dill or parsley
  • 0.125 tsp black pepper
  • salt optional; taste first
  • chili flakes optional

Method
 

  1. Wash the cucumber and cherry tomatoes, then pat dry. Chop ½ cup (75 g) cucumber and halve ½ cup (75 g) cherry tomatoes. Drain any collected tomato juice.
    Chopped cucumber and halved cherry tomatoes drying on a clean towel
  2. Spoon 1 cup (225 g) plain 2% cottage cheese into a wide serving bowl. Spread gently with the back of a spoon; do not add water.
    Spreading plain cottage cheese in a shallow serving bowl
  3. Arrange cucumber and tomatoes over the cheese. Slice ¼ avocado (35 g edible flesh) just before serving and add it to the bowl.
    Arranging cucumber, tomatoes and avocado over cottage cheese
  4. Scatter 1 tablespoon chopped dill and ⅛ teaspoon black pepper over the bowl. Taste before adding optional salt or chili flakes. Serve cold immediately.
    Sprinkling fresh dill over the finished cottage cheese breakfast bowl

Notes

Nutrition is an estimate for the entire bowl using 225 g plain 2% cottage cheese and 35 g avocado; labels vary. Optional toast, seeds, oil and extra toppings are excluded. Contains milk. Use a thick cottage cheese and dry vegetables for a less watery bowl. Keep ingredients refrigerated at 40°F (4°C) or below. Assemble close to serving; for best texture store cheese and vegetables separately up to one day ahead and slice avocado fresh. Follow any earlier ingredient use-by limit. Do not leave perishable food out more than 2 hours, or 1 hour above 90°F (32°C).