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
Ingredients
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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
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Mix all of the ingredients together
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