Cottage Cheese Fruit Salad Recipe

Make cottage cheese dressing

In a medium bowl whisk together the cottage cheese, Greek yogurt, honey, lemon juice, and vanilla until mostly smooth. Use a fork or small whisk; for an extra-silky texture pulse once or twice in a food processor or blender (10–15 seconds). Season with 1 tsp coarse black pepper and taste; add a pinch of salt if desired.

Cover and chill the dressing while you prepare the fruit so flavors meld and the mixture remains cool.

Rinse and dry all fruit. Hull and quarter the strawberries. Halve the grapes. Peel and slice the kiwi. Peel, pit and dice the mango into bite-sized pieces. Measure blueberries. Gently toss the prepared fruit in a large bowl with the sliced mint leaves to distribute flavor.

If fruit is particularly juicy, blot lightly with paper towel so the salad does not become watery.

Add the chilled cottage cheese dressing to the bowl with the mixed fruit. Gently fold until fruit is evenly coated, taking care not to mash softer fruits (use a wide spatula). Taste and adjust: add additional honey for sweetness or 1 tsp lemon juice for brightness if needed.

Transfer the dressed fruit and cottage cheese to a serving bowl or divide among 4 plates/bowls.

If using a choice of meat: arrange thinly sliced grilled chicken breast or torn smoked turkey over or beside the salad. The meat portion is optional — include only what your guests prefer.

Scatter the diced avocado over the salad, then sprinkle the crumbled feta or goat cheese and the chopped toasted nuts for crunch.

Finish with a light sprinkle of sea salt (about 1/2 tsp total between servings) and 1/4 tsp freshly cracked black pepper. Drizzle a tiny amount (optional) of extra-virgin olive oil (about 1 tsp per serving) if you want an extra savory edge.

Serve immediately so avocado stays fresh and crunchy nuts remain crisp. Refrigerate leftovers in an airtight container for up to 2 days; note texture of avocado may darken — stir before serving and add a squeeze of lemon to refresh.