Prep the veggies. Wash and dry everything well so the plate stays crisp. Slice cucumbers, peppers, and radishes; cut carrots and celery into sticks; halve cherry tomatoes; and slice avocado last to prevent browning.

Season the cottage cheese. Spoon cottage cheese onto a plate or into a shallow bowl. Add a pinch of salt and pepper, a small squeeze of lemon, and a drizzle of olive oil. Stir gently on the plate to blend.

Add herbs and spices. Sprinkle chopped dill, chives, or parsley over the cottage cheese. Add a generous shake of everything bagel seasoning, za’atar, or smoked paprika for flavor and color.

Arrange the vegetables. Fan the veggies around the cottage cheese in clusters. Keep pickles or olives in a small corner so their brine doesn’t run into everything else.

Layer in texture. Scatter seeds over the plate for crunch. If you like heat, add a pinch of red pepper flakes.

Optional creamy boost. For a thicker, dip-like texture, mash half an avocado into the cottage cheese and stir with a dash of garlic powder and lemon juice.

Serve with dippers. Add crackers, pita, or toast on the side if you want something to scoop with. Taste and adjust seasoning—another squeeze of citrus or a pinch of salt can make it pop.

Eat right away. This plate is best fresh, while the veggies are crisp and the cottage cheese is cold.