Some of us may prefer to use only the leaves of purslane in this salad. I am in favor of using the stems which are also packed with nutrition. Let’s take a look at our recipe:
- 250 g purslane – washed and chopped 2 inches in size
- 1 medium cucumber – peeled and diced
- 1 cup plain yogurt – preferably sour cream
- 1 cup walnut – chopped
- 2 tbsp olive oil
- 1 large garlic clove – minced
First mix yogurt, olive oil, garlic and salt in a bowl. Add cucumber and walnut, mix again. Add purslane as the last ingredient, then put it on a plate to serve.
A tip: This salad can be enriched by adding one or more of the optional ingredients such as sun-dried tomatoes, shredded green apples (my favorite), carrots, beets, sunflower/pumpkin seeds etc.
Jumadi al-Awwal 1442