Salad with Cream Cheese Balls
A source of protein and calcium, this salad is rich in antioxidants from tomatoes and cucumbers, as well as healthy fats from nuts and oil. Its refreshing taste makes it perfect for a light snack or side dish.
Shape cream cheese (400 g) into small balls with wet hands. Place them in a jar with dried dill (2 g), parsley (10 g), salt to taste, and sunflower oil (60 g). Chill for 1 hour for better aroma.
Slice tomatoes (300 g), cut cucumber (150 g) into strips, and tear iceberg lettuce (80 g) by hand. Arrange the vegetables on a plate.
Add the cheese balls and a little of the flavored oil. Sprinkle with walnuts (30 g) and black pepper to taste. Serve immediately.
The remaining flavored oil can be refrigerated for up to 3 days and used as salad dressing.
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