Snezhanka Salad

It is served as a side dish, dip or starter. Snezhanka Salad owns its name to the creamy white yogurt used as a base.
Prep Time15 mins
Total Time15 mins
Course: Side Dish
Cuisine: Bulgaria
Keyword: cucumber, yogurt
Servings: 4


  • 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. 

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