‘Snow-white’ salad: recipe

Howdy, readers!

Apologies for the somewhat delayed post but it’s been crazy busy around here and I haven’t been able to sit down and write properly.

Today, I’m coming to you with a (very) simple recipe. Admittedly, I’m not the best cook in the world which, by my mum’s standards, means that I can barely cook at all. The idea here is that I have time ahead of me – still – to learn and improve. The good news is that the healthy lifestyle I’m invested in pays tribute to the innumerable foods we can enjoy raw. As someone who has always loved fruits, vegetables, nuts, etc and is rather keen on simplicity in the kitchen, I can indulge in easy, no-hassle meals without a shade of regret.

In Bulgaria, ‘Snow-white’ is a salad that can be served in any season, any time of the year. Bulgarians do eat plenty of fresh vegetables in the form of plain salads, both in winter and summer. Β What produce we use depends on the season because, even though Bulgaria is adopting practices from the ‘Western’ world, some are bound to remain unaltered. Our fruits and vegetables are, for the most part, seasonal. Special occasions are, understandably, marked by higher expectations, a noticeably larger number of people in the kitchen and enhanced efforts. I suppose ‘Snow-white’ isn’t considered a straightforward salad one fixes themselves every other day (but you can!).

Ingredients

Drained youghurt (thicker consistency; high-fat, according to popular belief)

NOTE: If supermarkets around you don’t offer already drained youghurt, you could drain standard youghurt yourself. Grab yourself a bowl, cover it with a piece of cheesecloth and pour in the youghurt. Tie at the top and leave. Water will drain naturally but you need to keep emptying the bowl. Bear in mind, you’ll need more youghurt this way.

IMG_6917

Pickles

Walnuts

IMG_6920

Garlic (optional but it just doesn’t taste the same without it; plus, we need that immunity boost!)

Dill

Preparation

Cut the pickles into small cubes first. Drain their water regularly. Our salad shouldn’t be runny which is why we’re also using thicker in consistency youghurt. Standard youghurt, if not drained, wouldn’t exactly do the trick. Your best bet is cutting / draining the pickles an hour and a half before intending to mix them in with the rest of the stuff. Put your drained youghurt into a bowl. Grind a handful of walnuts, chop up your garlic (a clove or less will do), add some dill (fresh or frozen) and your pickles. Mix well and try. This salad is all about personal taste. You can always add more or use less. Place the salad in the fridge for a while, for it tastes best when chilled. Decorate with olives on top, especially if you’re having guests. Enjoy as a starter, or a side to your main dish!

photo (1)

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s