Purslane Salad with Yogurt

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:

Ingredients:

• 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.

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Filiz Arslan
Jumadi al-Awwal 1442

More purslane recipes

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Tarifin Türkçesi