Snezhanka (Bulgarian Snow White Cucumber Yoghurt Salad)
Cool, thick yoghurt with crunchy cucumber, garlic, dill and walnuts. Spoon it onto a plate or eat it with bread.
- Time20 min
- LevelEasy
- Costabout £0.80 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 261kcal
- 14.4gcarbs
- 10gof which sugars
- 17.4gfat
- 5gsaturates
- 12.5gprotein
- 5.1gfibre
- 1.7gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the diced cucumber in a sieve, sprinkle with half the salt and leave for 10 minutes. Press out the water with the back of a spoon.
10 min - 2
Spoon the yoghurt into a bowl and beat it with a fork until smooth. If it is very thick, stir in a splash of cold water.
- 3
Stir in the cucumber, garlic and the rest of the salt. Taste and add a little more salt or garlic if you like.
- 4
Chill for at least 15 minutes so the flavours join up.
- 5
Spoon into a shallow dish. Scatter over the walnuts and dill and drizzle with the sunflower oil. Serve cold.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
