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High-protein, light salad
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Pepper curd cheese salad (150 g) has 144 calories. That works out to 96 calories per 100 g. It contains 5.7 g of carbs, 16.8 g of protein, 6.1 g of fat and 1.7 g of fiber. Its 46.5 mg of Vitamin C covers 52% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 150 g
144
KCAL / 150G
Carbs
5.7g
· 2% DV
Protein
16.8g
· 34% DV
Fat
6.1g
· 8% DV
Fiber
1.7g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 16% · Protein 46% · Fat 38%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 144 kcal | |
| Total fat | 6.1 g | 8% |
| Saturated fat | 3.15 g | 16% |
| Trans fat | 0.12 g | |
| Sodium | 372 mg | 16% |
| Total carbohydrate | 5.7 g | 2% |
| Fiber | 1.7 g | 6% |
| Protein | 16.8 g | 34% |
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) | 150 g | 144 kcal |
| 2 tablespoon (small) | 30 g | 29 kcal |
| 4 tablespoon (medium) | 60 g | 58 kcal |
| 100 g | 100 g | 96 kcal |
| 1 cup (medium) | 120 g | 115 kcal |
| 1 serving (large) | 220 g | 211 kcal |
| 1 piece (whole) | 250 g | 240 kcal |
Calculated from 96 calories per 100 g.
Pepper curd cheese salad typically combines fresh curd cheese with chopped peppers, herbs and a little olive oil. Recipes vary: some use raw peppers for crunch, while others add roasted peppers for a softer texture and sweeter taste.
No, pepper curd cheese salad does not need cooking. Mix the curd cheese with prepared peppers and seasonings, then serve it chilled or cool; if using roasted peppers, let them cool and drain first.
Yes, pepper curd cheese salad works as a sandwich filling or spread. Drain juicy peppers well and add the salad just before serving so the bread does not become soggy.
Sweet red peppers give pepper curd cheese salad a mild, slightly sweet flavor, while green peppers add a sharper taste. Use finely chopped raw peppers for crunch or roasted ones for a softer salad.
Yes, roasted peppers are a good choice for pepper curd cheese salad. Peel and drain them before chopping, then fold them into the curd cheese once they have cooled so the mixture stays thick.
Pepper curd cheese salad pairs well with crusty bread, crackers or a simple soup. It can also be served as part of a mezze-style spread alongside olives and other small dishes.
Yes, you can prepare pepper curd cheese salad ahead and keep it covered in the refrigerator. For the freshest texture, add delicate herbs just before serving and stir the salad again before putting it on the table.
Yes, cottage cheese can replace curd cheese in pepper curd cheese salad, though it is often wetter and lumpier. Drain it first and break up larger curds so it mixes evenly with the peppers.
Drain the chopped peppers well before mixing them into pepper curd cheese salad. If using roasted peppers, let them cool and release excess liquid first; add salt close to serving, since it can draw moisture from the vegetables.
Pepper curd cheese salad can be part of a filling lunch, especially when served with bread, grains or a bowl of soup. The curd cheese provides protein, while the added sides make the meal more substantial.
Vitamins
Vitamin C
46.5mg · 52% DV
B12
0.63µg · 26% DV
B2
0.29mg · 22% DV
Biotin
3.15µg · 11% DV
Minerals
Phosphorus
234mg · 33% DV
Calcium
177mg · 18% DV
Selenium
9.15µg · 17% DV
Sodium
372mg · 16% DV
Potassium ⭐
321mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 144 calories in 1 serving (medium) (150 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.
Pepper curd cheese salad brings Turkish lor—a soft, crumbly fresh curd cheese—together with chopped peppers, often with herbs, seasoning and a little olive oil. The mild, slightly grainy cheese balances the peppers’ fresh sweetness; depending on the variety used, the salad can be gentle or have a little heat.
In Turkey, it fits naturally on a breakfast table with bread, tomatoes and olives, or served as a meze or side alongside a home-cooked meal. Elsewhere, it also makes an easy lunch with flatbread or a green salad. It is a light dish with a notably high protein content: each 100 g provides 11.2 g of protein. For a lighter version, use oil sparingly and add extra herbs or chopped vegetables.
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
3.15g
MONOUNSATURATED
1.65g
POLYUNSATURATED
0.35g
Omega 6:3 ratio 3.4:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.