Page 132 - IFSO Cookbook interno VOL4 2026.indd

Shopska Salad

Vilea Nikolova, MSc
Clinical nutritionist (Freelance)
Teodora Handjieva-Darlenska, MD, DMSc
Department of Pharmacology and Toxicology, Faculty of Medicine, Medical University - Sofia
Bulgarian association for the study of obesity and related diseases
Bulgaria

Suitable for both people living
with overweight and obesity,
and following metabolic baria-
tric surgery or using obesity
management medications.

Preparation

Number of servings: 2
Preparation time: 15 minutes

Ingredients

● 2-3 Tomatoes (350 g) Nutritional Facts
● 1-2 Cucumbers (250 g) per serving
● 1-2 Green peppers (100 g) ● Calories: 223.5 kcal
● ½ Onion (50 g) ● Total Protein: 10.9 g
● 100 g Bulgarian white cheese ● Carbohydrate: 18.5 g
(or feta cheese) Of which sugars: 9.0 g
● ½ Tablespoon Sunflower (olive ● Fat: 14.0 g
or rapeseed) oil ● Iron: 1.3 mg
● 1 Tablespoon Red wine vinegar ● Calcium: 171.1 mg
● Handful of parsley (10 g) ● Fiber: 4.2 g
● Salt to taste

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