Description
A quick, no-cook Tex-Mex inspired meal combining creamy cottage cheese with fresh vegetables, black beans, and a homemade salsa-ranch dressing. Light, protein-packed, and easy to assemble for lunch or a snack.
Ingredients
2 cups baby spinach
1 cup 2% cottage cheese
1 cup canned black beans, drained
1/2 cup corn kernels
10 grape tomatoes, halved
1 hardboiled egg, halved
1/4 small avocado, sliced
2 tablespoons salsa
1 tablespoon light ranch dressing
1/4 cup crumbled feta cheese (halal substitute for turkey bacon, optional)
Instructions
Layer baby spinach in the base of a bowl.
Add cottage cheese, black beans, corn, and grape tomatoes on top.
Place halved hardboiled egg and avocado slices over the mixture.
Mix salsa and ranch dressing in a small ramekin until combined.
Pour dressing over the bowl just before eating.
Sprinkle feta cheese (or omit) to mimic the bacon topping.
Notes
Keep ingredients separate until serving to maintain texture.
Drain black beans thoroughly to prevent sogginess.
Use canned kernels for speed or fresh/frozen corn when available.
Halal bacon substitute: Use feta or smoked paprika-seasoned chickpeas.
- Prep Time: 5 mins
- Cook Time: 1 mins
- Category: Lunch
- Method: Raw/No-Cook
- Cuisine: Tex-Mex