This light, creamy refreshing cucumber salad makes a great summer side when homegrown cucumbers are plentiful.
Combine jello and hot water; set aside to cool but do not refrigerate.
Using a box grater, grate the onion and the cucumber. Place in a colander to drain.
Whisk the sour cream into the cool jello mixture.
Add the cottage cheese, grated onion, and cucumber. Stir to mix all ingredients thoroughly.
Refrigerate for at least 3 hours or overnight.
To serve, cut into squares and serve on lettuce leaves. Garnish with a dollop of sour cream and chopped parsley, if desired.