Salads
Agurksalat
Norway
Cucumber salad, a ubiquitous everyday side.
Original eatfuls sticker artwork
What it is
A closer look at Agurksalat.
Cucumber salad, a ubiquitous everyday side.
What to look for
Know it when you find it.
Look for Agurksalat: thin cucumber slices in a bright vinegar dressing, usually served crisp and chilled beside a meal.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Agurksalat.
Norway
Country-wide tradition
Names around the table
One food, more than one name.
Keep exploring
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Bissau, Guinea-Bissau
Avocado with Tuna
Abacate com Tuna
Ripe avocado halves filled with tuna, coconut, milk, and tomatoes; a cold starter or light meal reflecting Portuguese and tropical influences; one of the dishes TasteAtlas lists for Guinea-Bissau.
Nigeria
Abacha
Shredded dried cassava soaked and dressed with a palm oil and potash emulsion, garden egg leaves, ugba and fish — eaten cold.
Uzbekistan
Achichuk
Achicuk Salad
A Uzbek fresh tomato, cucumber, and onion salad with herbs, a daily and side classic
Crete, Greece
Aginares salata
Αγκινάρες σαλάτα
A salad of boiled artichoke hearts dressed with lemon, olive oil, dill and sometimes potato, served cold as a spring meze across Greece.
Tunisia
Ajlouk Quraa
A Tunisian squash salad of cooked pumpkin or zucchini mashed with garlic, olive oil, and spices.
Andorra
Dandelion Salad
Amanida de bordolaga
Dandelion salad, a dish frequently found on Andorran tables in spring; made with foraged dandelion greens; dressed with olive oil, vinegar, and garlic; a simple, fresh, and slightly bitter salad; reflects the Pyrenean tradition of foraging wild greens; found at homes and traditional restaurants in spring; the dandelion salad of Andorra; a wild spring dish.
Indonesia
Asinan
Asinan, vegetables or fruit pickled in a sweet-sour peanut-chilli brine and served cold, is a named Betawi and Bogor dish, not a generic pickle.
Crete, Greece
Askordoulakous
Ασκόρδουλακοι
Salad of the bulbs of wild tassel hyacinth, boiled repeatedly to lose their bitterness, then dressed with olive oil and lemon — an island and Peloponnesian meze.