Salad with Cottage Cheese, Apricots, Flax and Sunflower Seeds

by Editorial Staff

Recipe for an unusual and very healthy cottage cheese salad with fresh apricots, flax, and sunflower seeds. The ingredients of this curd salad are seasoned with sunflower oil, no spices, and spices, so the salad has a neutral taste with a predominance of apricot. Optionally, you can prepare a dessert version by replacing the butter and parsley with liquid honey and mint. On the palate, the salad looks colorful, bright, and presentable. This dish is appetizing by its very appearance!

Cook: 10 minutes

Servings: 1

Ingredients

  • Cottage cheese – 150 g
  • Apricots – 3 pcs. (100 g) + for decoration
  • Flax seeds – 1 teaspoon
  • Peeled sunflower seeds – 25 g
  • Fresh parsley – a few twigs
  • Sunflower oil – 2 teaspoon

Directions

  1. Transfer the cottage cheese to a bowl and mash the large lumps with a fork.
  2. Pour flax seeds and peeled sunflower seeds into the curd. If the seeds are raw, pre-fry them and let them cool (I bought already peeled and toasted seeds).
  3. Stir.
  4. Wash the apricots, dry with a paper towel, divide into halves and remove the seeds. Cut the flesh of the apricots into cubes.
  5. Greens (I used parsley, but cilantro, dill, or a mix of herbs are also great), rinse, dry, chop.
  6. Transfer the apricots and parsley to a bowl of cottage cheese, flaxseeds, and seeds.
  7. Pour in some sunflower oil and stir gently.
  8. Put the prepared salad on a flat plate.
  9. Garnish with apricot slices if desired.
  10. Curd salad with apricots, flax seeds, and sunflower seeds is ready. Serve the salad immediately after cooking.

Bon Appetit!

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