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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Bulgaria · Salad

Snezhanka (Bulgarian Cucumber and Yogurt Salad)

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Milk, Tree nuts. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1 liter of plain yogurt (two regular containers in Bulgaria)
  • ½ kg pickles or cucumbers or mixed
  • 1–2 tbsp of oil
  • 1 tbsp vinegar or lemon juice
  • 1 tsp seasoned salt (like "Vegeta") or salt (use no salt if you are using salty pickles)
  • 2–3 tbsp chopped dill
  • 2–3 cloves crushed garlic
  • 2–3 spoonfuls ground walnuts

Method

  1. Strain the yogurt, and cut the pickles/cucumbers into tiny cubes.
  2. Mix all the ingredients except for the walnuts.
  3. Sprinkle the walnuts on top of the salad. Enjoy!