Cucumber, tomato and cottage cheese salad
- Gluten free
Derived from ingredients – check the package label.
- Good for dinner
Less suited for breakfast, as a snack.
A crisp raw salad with cottage cheese and parsley.
2 servingsFinal yield 497 g
Ingredients
- 180 gCUCUMBER
- 180 gTOMATO
- 120 gCOTTAGE CHEESE, 2-5% FAT
- 15 gPARSLEY
- 2 gSALT, IODISED
Method
- Dice the cucumber and tomato and chop the parsley.
- Fold in cottage cheese, season with salt and serve.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 175.9 kcal
- Protein
- 21.4 g
- Fat
- 3.2 g
- Carbohydrate
- 11.9 g
- Total carbohydrate (by difference)
- 19.9 g
- Fibre (Fineli)
- 5 g
- Saturated fatty acids
- 1.7 g
- Sodium
- 1,147.4 mg
- Salt (sodium × 2.5)
- 2.9 g
Per serving
- Energy
- 88 kcal
- Protein
- 10.7 g
- Fat
- 1.6 g
- Carbohydrate
- 5.9 g
- Total carbohydrate (by difference)
- 10 g
- Fibre (Fineli)
- 2.5 g
- Saturated fatty acids
- 0.87 g
- Sodium
- 573.7 mg
- Salt (sodium × 2.5)
- 1.4 g
Per 100 g of finished food
- Energy
- 35.4 kcal
- Protein
- 4.3 g
- Fat
- 0.63 g
- Carbohydrate
- 2.4 g
- Total carbohydrate (by difference)
- 4 g
- Fibre (Fineli)
- 1 g
- Saturated fatty acids
- 0.35 g
- Sodium
- 230.9 mg
- Salt (sodium × 2.5)
- 0.58 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
Allergens
Contains: Milk
Derived from ingredients – check the package label.
Food data sources
- THL Fineli (20.0) · Terveyden ja hyvinvoinnin laitos (THL), Fineli · CC BY 4.0