Author Notes: This is a recipe my mom used to make every spring. We would have this for breakfast or a light lunch or snack as soon as radishes became available. I love the spicy, crunchy vegetables mixed in with the delicious creaminess of the cottage cheese. It’s super simple to make and is very fresh tasting. —Elizabeth
Serves: 4-6
Ingredients
-
1
pint Small curd cottage cheese
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1
cup Diced radish
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2
cups Diced cucumber
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3-4
Scallions chopped
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1/2
cup Yogurt
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1/2
teaspoon Pepper
Directions
- Mix all of the ingredients together