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Refreshing salad with curd cheese, relatively high in protein
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Salad with curd cheese (180 g) has 166 calories. That works out to 92 calories per 100 g. It contains 7.7 g of carbs, 11 g of protein, 9.7 g of fat and 2.2 g of fiber. Its 61.2 µg of Vitamin K covers 51% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 180 g
166
KCAL / 180G
Carbs
7.7g
· 3% DV
Protein
11g
· 22% DV
Fat
9.7g
· 12% DV
Fiber
2.2g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 19% · Protein 27% · Fat 54%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 166 kcal | |
| Total fat | 9.7 g | 12% |
| Saturated fat | 4.68 g | 23% |
| Trans fat | 0.14 g | |
| Sodium | 378 mg | 16% |
| Total carbohydrate | 7.7 g | 3% |
| Fiber | 2.2 g | 8% |
| Protein | 11 g | 22% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 180 g | 166 kcal |
| 1 piece (half) | 90 g | 83 kcal |
| 100 g | 100 g | 92 kcal |
| 1 serving (small) | 120 g | 110 kcal |
| 1 cup (chopped) | 140 g | 129 kcal |
| 1 piece (whole) | 180 g | 166 kcal |
| 1 pack (mini) | 250 g | 230 kcal |
| 1 serving (large) | 260 g | 239 kcal |
| 2 cup (chopped) | 280 g | 258 kcal |
Calculated from 92 calories per 100 g.
Salad with curd cheese is a fresh salad that combines curd cheese with vegetables and often herbs. It is not one fixed recipe: the vegetables, seasoning and texture vary with the cook and the ingredients available.
To make Salad with curd cheese, gently combine crumbled curd cheese with chopped fresh vegetables and herbs. Dress it with olive oil and lemon shortly before serving so the vegetables stay crisp and the salad does not become watery.
Salad with curd cheese commonly pairs the cheese with tomato, cucumber and fresh herbs, though there is no mandatory ingredient list. Choose vegetables that are crisp and not overly watery, and adjust the seasoning to the cheese’s saltiness.
Yes, cottage cheese can stand in for curd cheese in Salad with curd cheese. Drain it first if it is very wet; its texture is softer and its flavor may be milder, so taste the salad before adding extra salt.
Olive oil and lemon juice make a simple dressing for Salad with curd cheese. Add the dressing just before serving, and taste the cheese first because some curd cheeses are already salty and need little or no extra salt.
Parsley, dill and mint all complement Salad with curd cheese. Chop the herbs finely and fold them in near serving time, so their fresh aroma comes through without overwhelming the mild, creamy cheese.
Dry the vegetables thoroughly and add the dressing only when serving Salad with curd cheese. If using tomatoes, removing some of their watery seed pulp can help; avoid mixing the salad well ahead, since cut vegetables release liquid over time.
Salad with curd cheese works as a side for grilled vegetables or eggs, or as part of a light meal with fresh bread. Pair it with simply seasoned dishes so the mild curd cheese and fresh vegetables remain noticeable.
Store Salad with curd cheese in a covered container in the refrigerator and aim to eat it within a day for the best texture. The cut vegetables can release liquid, and the salad will lose freshness as it sits.
Salad with curd cheese can be served either way: as a side with a larger meal or as a light meal with bread. Add an egg or beans if you want a more substantial plate.
Vitamins
Vitamin K
61.2µg · 51% DV
B12
0.58µg · 24% DV
B2
0.25mg · 19% DV
Vitamin C
15.48mg · 17% DV
Minerals
Phosphorus
184mg · 26% DV
Calcium
212mg · 21% DV
Sodium
378mg · 16% DV
Selenium
8.64µg · 16% DV
Potassium ⭐
378mg · 11% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 166 calories in 1 serving (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Salad with curd cheese is a fresh Turkish-style salad built around ekşimik, a mildly tangy, soft curd cheese. It is commonly combined with crisp vegetables such as tomatoes and cucumbers, with herbs, onion or olive oil added according to the household and season; there is no single fixed recipe.
The cool, juicy vegetables balance the cheese’s tender, slightly crumbly texture. In Turkey, it works at breakfast, as a light lunch or alongside a main dish, often with bread. The curd cheese contributes protein, while the vegetables keep the salad light and refreshing. For a lighter version, use a modest drizzle of oil and add extra vegetables and fresh herbs.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
4.68g
MONOUNSATURATED
2.7g
POLYUNSATURATED
0.54g
Omega 6:3 ratio 4.4:1
Above the ideal 4:1 (4.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.