Snezhanka Milk Salad is a traditional Bulgarian dish that is both refreshing and simple to make. This yogurt-based salad, named after the Bulgarian tradition's Snow White, is perfect as an appetizer or a side dish. Its fresh ingredients create a delightful harmony of flavors and textures, offering a taste of the Balkans in every bite.
Ingredients
🥛 1 kg strained yogurt
🥒 1 fresh cucumber
🌿 1 bunch fresh dill, finely chopped
🌿 1 bunch fresh chives, finely chopped
🌰 100g walnuts, chopped
🧂 1 tsp salt
Instructions
1- Prepare Yogurt Base:
- Place 1 kg of strained yogurt into a large glass mixing bowl.
2- Dice Cucumber:
- Cut the fresh cucumber lengthwise into strips.
- Dice into small, even cubes to ensure a crunchy texture.
3- Chop Herbs:
- Finely chop both the chives and dill.
- This will release their fragrant flavors.
4- Combine Ingredients:
- Add the diced cucumber, chives, and dill to the bowl of yogurt.
- Season with salt and mix well.
5- Mix Thoroughly:
- Use a metal spoon to mix until all ingredients are well combined.
6- Incorporate Walnuts:
- Add chopped walnuts.
- Adjust the quantity according to your preference for additional crunch.
7- Refrigerate:
- Let the salad rest in the refrigerator for 30 minutes.
- This allows the flavors to meld together.
8- Serve:
- Serve chilled on a white round plate.
- Optionally garnish with a sprig of fresh dill.
Prep Time: 10 minutes
Resting Time: 30 minutes
Total Time: 40 minutes
Servings: 6-8
Calories: Approximately 150 kcal per serving
Proteins: 6g per serving
Fats: 10g per serving
Carbohydrates: 8g per serving
Equipment:
- Glass mixing bowl
- Metal spoon
- Wooden cutting board
- Chef's knife with white handle
- Small ceramic bowl
- White round plate
Cooking Tips
- Opt for fresh cucumbers over pickled ones for a more authentic experience.
- If chives are unavailable, substitute with garlic to maintain aromatic depth.
- Resting in the refrigerator is crucial for enhancing the flavors.
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Snezhanka Milk Salad
