Veggie Platter with Tuna and Cottage Cheese Salad

Fresh, protein-packed veggie platter with tuna and cottage cheese salad, eggs, and more—perfect for meal prep or quick, healthy lunches!

Looking for a light, protein-rich meal that’s colorful, satisfying, and incredibly easy to throw together? This Veggie Platter with Tuna and Cottage Cheese Salad checks every box. It’s a creative spin on the classic tuna salad—using low-fat cottage cheese in place of extra mayo—for a creamy, nutrient-dense option that’s perfect for meal prep, sandwich spreads, or a no-cook dinner.

Inspired by popular TikTok make-it-yourself salad boards, this dish is a fresh and filling way to enjoy healthy fats, extra veggies, and over 25 grams of protein per serving. Whether you’re balancing a busy schedule or looking for a fun way to use up a can of tuna, this vibrant platter delivers both flavor and convenience.

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Why You’ll Love This Recipe

• High in Protein: With tuna, cottage cheese, and eggs, this platter fuels your body with high-quality protein to support satiety and muscle maintenance.
• Great for Meal Prep: Store each component separately in an airtight container, and you’ve got a healthy lunch ready to assemble throughout the week.
• Loaded with Flavor: Thanks to the creamy tuna mixture, zesty Dijon vinaigrette, and colorful veggies like red onion, grape tomatoes, and green beans, every bite is full of contrast and freshness.
• Easy to Customize: Add crunchy celery, black olives, or a half avocado for even more healthy fats and texture.

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A Breakdown of the Ingredients

Let’s take a closer look at what makes this cottage cheese tuna salad recipe so special:

Tuna Salad:

• 1 can tuna – A pantry staple loaded with protein and omega-3s.
• 1/2 cup cottage cheese – Adds creaminess and calcium, while keeping the fat content lower than mayo.
• 1/4 cup mayonnaise – For classic flavor, but feel free to swap with plain Greek yogurt or use more cottage cheese in place of mayo.

Veggie Platter:

• 2 cups lettuce – Your leafy base. Try romaine or spring mix.
• 1 cup cooked green beans – Tender-crisp and satisfying.
• 2 hard-boiled eggs – Boosts protein and brings a traditional tuna salad vibe.
• 6 mini baked potatoes – Great source of fiber and complex carbs.
• 1/4 red onion, sliced – Adds sharpness and crunch.
• 1/2 cup cherry tomatoes, sliced – Sweet, juicy, and colorful.
• 1/2 cup cucumbers, diced – Refreshing and hydrating.

Dressing:

• 1/4 cup olive oil – Full of healthy fats.
• 1 lemon, juiced – Adds acidity and brightness.
• 1 teaspoon Dijon mustard – Gives the dressing a punch of flavor.
• 1/2 teaspoon apple cider vinegar – For a subtle tang.
• 3 tablespoons maple syrup – Balances the acidity with sweetness.
• 1/2 teaspoon oregano – Adds herbal notes.
• 1/2 teaspoon each salt and pepper – Brings out the flavors in the rest of your ingredients.

Optional add-ins: chopped green onions, dill pickles, red bell pepper, or a drizzle of hot sauce for extra zip.

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How to Make the Recipe

• Make the Tuna Salad:
  In a small bowl, combine the can of tuna, cottage cheese, and mayonnaise. Stir well until creamy. Add a pinch of black pepper and any fresh herbs like dill or parsley if desired.

• Make the Dressing:
  In another small bowl or jar, whisk together the lemon juice, olive oil, Dijon mustard, apple cider vinegar, maple syrup, oregano, salt, and pepper until fully emulsified.
• Assemble the Platter:
  On a large board or plate, layer lettuce to form a base. Arrange green beans, hard-boiled eggs, mini baked potatoes, cucumbers, red onion, and tuna mixture in sections.
• Serve:
  Drizzle the dressing over the top, or serve it on the side for dipping. Pair with crunchy celery sticks or serve on toast for a heartier meal.

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How to Store the Recipe

To keep everything fresh and crisp:

• Tuna salad: Store in an airtight container in the fridge for up to 3 days. It can also be used as a sandwich or wrap filling for leftovers.
• Chopped vegetables: Store separately in meal prep containers for easy grab-and-go lunches.
• Dressing: Refrigerate in a jar for up to 5 days. Shake well before each use.

Keep wet and dry components separate until ready to eat to preserve texture.

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Tips for Making the Recipe

• Use high-quality canned tuna: Look for one packed in water or olive oil for best flavor and nutrition.
• Swap veggies: This is a great fridge-clear-out meal. Add red bell pepper, avocado, or swap green beans for asparagus or broccoli.
• Roast the mini potatoes: Toss in olive oil and roast at 400°F for 20 minutes if you prefer crispy over baked.
• Make it spicy: Add hot sauce to the dressing or a pinch of chili flakes to the tuna mix.
• Double the batch: Make extra cottage cheese tuna salad and enjoy as a quick lunch on crackers, in a pita, or over a bed of greens.

This veggie platter with tuna and cottage cheese salad is one of our favorite ways to enjoy fresh herbs, crunchy veggies, and protein-rich foods in a single dish. It’s an easy, nutritious option whether you’re meal prepping for the week or assembling a colorful platter for a quick dinner. Skip the traditional tuna salad and try this lightened-up, flavor-packed version—you’ll be hooked!

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