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
  • Salt

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.

Filiz Arslan
Jumadi al-Awwal 1442