Here’s a fresh, protein-boosted version you can use:

🥒🧅🫑 Pickled Cucumber, Onion & Bell Pepper Salad (High-Protein)

Crisp, tangy, and refreshing — this quick-pickled salad is upgraded with a light protein boost so it works as a satisfying side, topping, or light meal.

⏱ Time & Yield

Prep: 10 minutes
Chill/Pickle: 20–60 minutes
Serves: 3–4

🛒 Ingredients

🥗 Pickled Veggie Base

• 2 cups cucumber, thinly sliced
• ½ cup red onion, very thinly sliced
• 1 cup bell pepper, thinly sliced
• ¼ cup apple cider vinegar or white vinegar
• ¼ cup water
• 1 tbsp olive oil
• 1 tsp honey or sugar-free sweetener
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp dried dill or oregano

💪 High-Protein Add-Ins (choose one or combine)

• ¾ cup cottage cheese (small curd, drained)
• OR 1 cup chickpeas (for plant protein)
• OR 1½ cups grilled chicken breast, diced
• OR 2 chopped hard-boiled eggs

Optional extras: garlic slices, mustard seeds, parsley, chili flakes

👩‍🍳 Instructions

1️⃣ In a large bowl, combine cucumber, onion, and bell pepper.

2️⃣ Whisk vinegar, water, olive oil, sweetener, salt, pepper, and herbs.

3️⃣ Pour over vegetables. Toss well.

4️⃣ Refrigerate 20–60 minutes to lightly pickle.

5️⃣ Fold in your chosen protein just before serving.

🥗 Nutrition (per serving – with cottage cheese, approx)

• Calories: ~110
• Protein: ~9–11 g
• Carbs: ~6 g
• Fat: ~4 g
• Fiber: ~1–2 g
• Net carbs: ~4 g

✔ High-protein option
✔ Low-carb friendly
✔ Gut-friendly
✔ Refreshing & hydrating
✔ Meal-prep friendly

💡 Tips & Variations

• Keto: use chicken or eggs instead of chickpeas
• Extra protein: mix cottage cheese + chicken
• Creamy version: add 1 tbsp Greek yogurt to dressing
• Spicy pickles: add jalapeño or red pepper flakes
• Storage: keeps 3 days refrigerated (add protein fresh)