Nettle salad (akhtsan)

Sort young nettle leaves, wash thoroughly, place in boiling salted water, blanch, and then drain in a sieve.

For the salad dressing, mix crushed walnuts in the broth left after boiling nettles and add vinegar to taste.

Wash the green onion and parsley, then chop them finely.

Place the prepared nettle leaves in a salad bowl, drizzle with dressing, and sprinkle with greens.