Threadgill's Cottage Cheese Cucumber Salad

This refreshing salad from Threadgill's brings back fond memories of iced tea, live music, fried catfish, and other delights from the Austin, TX restaurant. The dish can be served as a side salad, or, for a low-calorie lunch, serve on a bed of lettuce with some tomato wedges sprinkled with salt & pepper. I clipped the recipe from the Austin American Statesman many years ago. The original called for fresh parsley, but I like it with the dill.

• Ready In: 5 mins
• Serves: 4

Ingredients

• 16  ounces low fat cottage cheese
• 1  cucumber
• 2  tablespoons  chopped fresh dill
• 1⁄4 cup  chopped green onion
•  pepper
•  Tabasco sauce

Directions

1. Peel the cucumber and slice lengthwise into halves. Scrape out the seeds and discard, then chop the cucumber.
2. In a medium bowl, mix together the cottage cheese, cucumber, dill, and green onion. Fresh dill is best, but if you must substitute, use only 1 tsp of dried.
3. Sprinkle on some black pepper and 3 dashes of Tabasco, stir again, and taste. Add more pepper and Tabasco to your taste. If you wish, skip the Tabasco and let everybody add it to their own serving.
4. Serve immediately.