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We’re here for the cottage cheese, and our High-Protein Creamy Cucumber Salad is right on trend. The perfect way to get your veggies today is with hydrating cucumbers and antioxidant-packed red onion—so crunchy and fresh. Protein-rich cottage cheese is transformed into a creamy dressing with tangy vinegar and fresh dill and chives. This satisfying combo is ideal for a quick summer lunch or as a side at your next barbecue. Keep reading for our expert tips on which type of cucumber to choose, how to take the sharpness out of your onion and more.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

• If you have a mandoline, use it! It will make quick work of slicing and will give you the most uniform pieces.
• To lessen the bite of the red onion, rinse the slices under warm water or soak them in a bowl of water for 10 minutes before adding them to the salad.

Nutrition Notes

• Cucumber is a hydrating and low-calorie vegetable that contains phytochemicals to help reduce inflammation. The skin on English or Persian cucumbers is thin and easy to eat, which ensures you get more fiber. Because they are low in carbs, they are an excellent choice for those following a diabetes-friendly diet.
• Red onion can be pungent, but that rich, sulfur smell means it contains cancer-fighting compounds. Red onions, in particular, have antioxidants called anthocyanins, which are what give them their color, much like berries.
• Cottage cheese is a high-protein, calcium-rich dairy food that is taking the culinary world by storm. It can be eaten alone, with fruit, or blended and used as a creamy base. It can be high in sodium, so look for low- or no-sodium versions if you are on a sodium-restricted diet for high blood pressure.