16 oz container of cottage cheese
1 tsp dried dill or 2 tbsp fresh dill (chopped)
garlic salt to taste
black pepper to taste (optional)
Cut your cucumber in half, then cut each section length wise. Use a spoon to scoop out the seeds. If you don't your salad will get pretty watery. Pay attention to how the skin of the cucumber feels. If it's tough, go ahead and peel it off. With tender skin, I like to leave it on. Just make sure you scrub it well, and if you're using a store-bought cucumber that feels like it's been treated with wax, spray or pour a little vinegar on it and rinse it off with plenty of water. That should get rid of most of it. Slice the cucumber and add it to a medium sized bowl. I use a glass bowl with a tight fitting lid If I think I'll have leftovers, or am making this ahead of time. Pour the entire container of cottage cheese on top. I prefer to use small curd, full-fat cottage cheese for this dish. It makes for a very filling lunch. But any type of cottage cheese will work. Add the dill and a good shake of garlic salt. Stir it all up and give it a taste test. Add more garlic salt if it needs it.