Practical Purslane Salad

Hello Dear Friends,

Another summer has left its place to autumn, and it is true that we do not pay much attention to what we eat, especially during the month of Ramadan. This situation returned to me, who could not do sports in the summer heat, as weight or edema. I hope that September will be a refreshing start for those who are caught in the summer slumber like me. As of today, I will start taking daily brisk walks and paying attention to what I eat, as long as my work allows. Never have I stopped snacking at night by walking 3-4 times a week! :)

I also brought some limitations to breakfast, especially on weekdays. JamI'm trying to quit butter and have greener breakfasts. When I'm not going out for meetings and work kahvaltı salads I am preparing. These salads are usually cheese ve egg accompanies.

Lately dill and parsley as well purslane I started using it frequently. Even just olive oil and lemon is enough to sweeten it.

Purslane It is a vegetable that has been in our lives since Roman times. In the Middle Ages, pickles with vinegar were prepared and it was quite interesting. Maybe I already prepared rock pickle I'll try something like.

with olive oil, with yogurt, pasta salad I suggest you consume a lot this month.

It's also great at noon with a little tuna supplement.

Yours ..

Ingredients for Practical Purslane Salad Recipe

• Quarter bunch of purslane
• 6-7 leaves of fresh mint
• 5-6 stalks of parsley
• 5-6 sprigs of dill
• 1 Cengelköy cucumber
• 1 Canakkale tomato
• 3 tablespoons of boiled corn kernels

For the sauce:

• Olive oil
• Lemon juice
• salt

Fabrication:

1. Wash purslane, parsley, mint, dill in plenty of water and leave to drain.
2. Wash and dice the cucumber and tomato.
3. Cut off the young heads of the drained purslane. Chop the stems and remaining herbs.
4. Whisk olive oil, lemon juice and salt to your taste in a bowl. Add to the salad and mix.
5. Serve with cheese or egg supplement, if desired.