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Print Recipe
 Salad with Buckwheat and Cottage Cheese Recipe Recipe
Vegetable salad is quite light, delicious, and at the same time very vitamin-rich! Very simple salad.
Course Dinner Dishes, Holiday Food, Lunch Second Breakfast, Snacks
Cuisine Bulgarian
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food, Lunch Second Breakfast, Snacks
Cuisine Bulgarian
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. We will prepare our ingredients.
    We will prepare our ingredients.
  2. One bag of buckwheat is boiled in slightly salted water, until ready. Allow to cool.
    One bag of buckwheat is boiled in slightly salted water, until ready. Allow to cool.
  3. Grate the carrots on a Korean grater, cut the cucumbers into strips, and cut the tomatoes into small slices. Wash the greens, dry them and chop them. Finely chop the garlic. Combine all the ingredients in a large salad bowl.
    Grate the carrots on a Korean grater, cut the cucumbers into strips, and cut the tomatoes into small slices. Wash the greens, dry them and chop them. Finely chop the garlic. Combine all the ingredients in a large salad bowl.
  4. Gently mix. Season with olive oil and season with salt to taste.
    Gently mix. Season with olive oil and season with salt to taste.
  5. Serve in a large salad bowl, or in portions.
    Serve in a large salad bowl, or in portions.

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