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Print Recipe
 Salad with Buckwheat and Cottage Cheese Recipe Recipe
Vegetable salad turns out to be quite light, tasty and at the same time very rich in vitamins! A very simple salad.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
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. Let it cool down.
    One bag of buckwheat is boiled in slightly salted water until ready. Let it cool down.
  3. Grate carrots on a Korean grater, cut cucumbers into strips, and tomatoes into small slices. Wash, dry and finely chop the greens. Finely chop the garlic. Mix all the ingredients in a large salad bowl.
    Grate carrots on a Korean grater, cut cucumbers into strips, and tomatoes into small slices. Wash, dry and finely chop the greens. Finely chop the garlic. Mix all the ingredients in a large salad bowl.
  4. Mix gently. Season with olive oil and salt to taste.
    Mix gently. Season with olive oil and 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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