Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
291
Calories
19g
Protein
17g
Fat
17g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Walnut | 1 walnut half (4g) | 26 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
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!
Recipe sourced from
wikibooks