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Snezhanka (Bulgarian Cucumber and Yogurt Salad)

Snezhanka (Bulgarian Cucumber and Yogurt Salad) — a salad recipe, 8 ingredients.

Salad

contains dairycontains nuts

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 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
Make it lactose-friendly
  • 1 liter of plain yogurt (two regular containers in Bulgaria) → lactose-free or coconut yogurt

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  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!

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0