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Prep time
20 minutes
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Serves
4-6
Author Notes
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. —Saboush
Ingredients
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200 grams
Purslane leaves, stalks removed and washed
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1 cup
Strained yogurt
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2-3 tablespoons
Olive oil
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1
clove of garlic, crushed
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1 tablespoon
Apple cider vinegar
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1-2 tablespoons
Dried mint leaves
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1 teaspoon
Chili flakes
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1-2 tablespoons
Walnuts, crushed
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Salt, for seasoning
Directions
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Mix the yogurt, olive oil, vinegar, chili flakes, mint and garlic in a bowl with a handheld whisker until it has a smooth consistency.
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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.
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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.
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