Gluten-Free Cottage Cheese Fruit Salad
A refreshing no-cook salad combining creamy cottage cheese and yogurt with fresh seasonal fruit, topped with toasted pecans. Naturally gluten-free, this light dish works as a side or light main course and comes together in minutes with minimal preparation.
Ingredients
- 2 cup fat-free cottage cheese
- 1 container (6 oz) strawberries and bananas yogurt
- ¼ cup pecans, chopped, toasted if desired
- lettuce leaves
- 6 cup fresh fruit, cut-up, peaches, nectarines, pears, bananas, pineapple, raspberries, strawberries and/or blueberries
Instructions
- 1
Stir together cottage cheese and yogurt in a medium bowl
- 2
Stir in pecans
- 3
Line individual plates with lettuce leaves
- 4
Arrange cut-up fresh fruit onto each lettuce-lined plate
- 5
Spoon cottage cheese mixture over fruit on each plate
- 6
Serve immediately
Good to Know
Store cottage cheese mixture separately from assembled salad in airtight containers up to 2 days. Assemble immediately before serving to prevent sogginess.
Prepare cottage cheese mixture up to 2 days ahead. Chop fruit up to 4 hours ahead, stored in airtight container. Assemble just before serving.
Serve immediately after assembly for best texture and freshness.
Common Mistakes
Assemble more than a few minutes ahead to avoid soggy lettuce and fruit