Purslane Salad (semizotu salatasi)
Saboush
Photo by Saboush
- Serves
- 4-6
- Prep Time
- 20 Minutes
Purslane salad is a very popular summery dish in Turkey.
It is a highly nutritious and low caloried vegetable. It is high in vitamin A, C and rich in calcium, magnesium, manganese, potassium, iron, and Omega-3 fatty acids. It tastes similar to watercress and spinach. This effortless recipe with strained yogurt, garlic, mint, olive oil, crushed walnuts and chilli flakes makes this salad a perfect light summery lunch alone or is great accompaniment with grilled meat dishes. If you like, crumble some feta cheese on top.
Ingredients
- 200 gram Purslane leaves, stalks removed and washed
- 1 cup Strained yogurt
- 2-3 tablespoon Olive oil
- 1 clove of garlic, crushed
- 1 tablespoon Apple cider vinegar
- 1-2 tablespoon Dried mint leaves
- 1 teaspoon Chili flakes
- 1-2 tablespoon Walnuts, crushed
- Salt, for seasoning
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Directions
- Step 1
Mix the yogurt, olive oil, vinegar, chili flakes, mint and garlic in a bowl with a handheld whisker until it has a smooth consistency.
- Step 2
Spread the purslane leaves in a rectangular/square dish and pour the yogurt sauce over it. Mix well with the salad until all the leaves are covered with sauce.
- Step 3
Season it with more olive oil, chili flakes and dried mint. Finally top it with crushed walnuts. It is best served chilled for a couple of hours until all the aromas infused.