Top 3 Georgian Salads

Ispanakhi matsvnit is a traditional salad originating from Georgia. Although it looks like a very thick soup, this is a salad that’s prepared with a combination of spinach and yogurt. While the dish is being prepared, salt, coriander, and garlic are added for extra flavor. Ispanakhi matsvnit can be served as an accompaniment to main dishes or as a full meal with bread on the side.Expand

Danduri is a traditional salad originating from Kakheti. The salad is usually made with a combination of purslane, oil, garlic, lemon juice or white wine vinegar, scallions, dill, coriander, red pepper flakes, salt, and black pepper. The purslane is blanched in boiling water, drained, and left to cool. It is then tossed with vinegar or lemon juice, sprinkled with scallions, herbs, and a mixture of minced garlic and water. The salad is seasoned with salt and pepper, drizzled with oil, tossed well, topped with red pepper flakes, and then served immediately.Expand

Azelila is a traditional salad originating from Abkhazia. The salad is usually made with a combination of eggs, ground walnuts, dill, butter, salt, and ajika (a spicy dip based on hot peppers, garlic, walnuts, and herbs). The eggs are hard-boiled, peeled, and the yolks are separated from the whites. The egg yolks are mashed with butter, walnuts, salt, dill, and ajika. The egg salad is turned over onto a plate and it's garnished with chopped egg whites or pomegranate seeds. Azelila is typically served slightly chilled or at room temperature. Expand