It is served as a side dish, dip or starter. Snezhanka Salad owns its name to the creamy white yogurt used as a base.
- 30 oz plain yogurt
- 1 big cucumber
- 2 cloves of garlic
- Small bunch of fresh dill
- 4 tbsp crushed walnuts
- 1 tbsp olive oil
- Salt to taste
- crushed walnuts for garnish (optional)
- In a large mixing bowl strain the yogurt.
- Mince or chop the garlic.
- Do the same with the dill.
- Add dill, salt to taste, and mix everything in the bowl.
- Chop the cucumber into small pieces.
- Squeeze the chopped cucumber by hand to get rid of most of the water, then place in a bowl.
- The Snezhanka salad should be thick and creamy. In fact, the salad should be thick enough to be styled as a small ball with a ice-cream spoon.
- Arrange several balls around a meat dish.
- Top it with a sprinkle of crushed walnuts.
- Garnish and serve as a side salad or as a dip with bread.
Leave it in refrigerator over night and served the following day.
Photo credit and inspiration: bulgariancooking.com, babapena.com