Purslane Salad (Yogurt)
Portion: 
Preparation: 
( 5 oy 4,60/5)
Even if it is troublesome to wash purslane, it is worth such a taste. Garlic and yoghurt are one of my essentials, don't bother me when purslane is involved.
After preparing the purslane salad, resting it in the refrigerator for a while, like other salads and appetizers in which garlic is used, will add flavor to its flavor. Of course, the flavor and consistency of the yogurt you use is important, and you can get more enjoyable results with non-watered yogurt that is not too sour.
If you want, you can lightly boil the purslane instead of using it raw. If you like it hot, you can use roasted red pepper flakes in butter instead of olive oil. Love…
Ingredients for Purslane Salad (Yogurt) Recipe
- 1 vineyard purslane
- 2 cloves of crushed garlic
- 2 cups of yogurt (you can increase or decrease according to your preference)
- Salt
- Olive oil
How to Make Purslane Salad (Yogurt) Recipe?
- After cutting the roots of purslane, place it in plenty of water and leave it for a while.
- After washing and draining thoroughly with at least 2 waters, finely chop.
- Stir in yogurt and crushed garlic and salt.
- Finally, add the chopped purslane and cover with cling film and rest in the refrigerator for at least half an hour.
- Drizzle olive oil on top just before serving.
I also love this salad. There is a recipe I just discovered and I want to share it with you, it's called whatever's in the fridge. Plenty of purslane leaves, plenty of parsley leaves, a handful of fresh mint leaves, extra virgin olive oil, squeezed lemon juice, little salt. Fill a large salad plate with this ingredient and place it in the middle of the table. They will ask if there is more. This has been my favorite salad in recent months.
nila han. hello, this is the first time I am writing a comment, I have created a file from the recipes I have taken from your site, everyone loves my meals, thank you very much… also, I add mayonnaise and dill to this purslane salad, it is wonderful :) I wish you continued success :)
I thank you :) Best regards…
The image is delicious, I'm sure the taste is, too. Since I'm on a diet right now, it would be better if I add very little oil on it or not at all :)
Our house has a big garden and it is covered with purslane all summer.
I used to make balls and salads every evening without getting cold. I can love the summer season just for that.
Since the leaves in the garden are small, I put them in the salad as is. I also boil the stems a little and put them in. I chop 2 leaves of fresh mint from the garden on top of it. And again a few leaves of basil from the garden. I think there is no need to eat anything else in summer.
It's worth all the effort, I think, for purslane, cooked raw, it doesn't matter, a great texture, a great taste...
The photo tells me this: take a nice piece of bread that has just come out of the oven, but it is not bran, come to me, eat me to me…. I love it but that olive oil on it took me away. health to your hands
Thank you jasmine, you have officially translated my feelings :)
What's more, a healthy nutritious light?
Ask for a great salad.
Well done my friend.
Yours,
Sef