Turkish · Lunch
Purslane Yogurt Salad
A cool Turkish salad of blanched purslane folded through thick strained yogurt with garlic and olive oil, scattered with walnuts and dried mint. The sour, slightly mucilaginous leaves balance the tang of yogurt for a savoury vegetable-forward side.
$3
12 minsPrep
3 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
288Calories
12.9gProtein
21.3gFat
12.1gCarbs
6.8gSugar
2.2gFiber
740mgSodium
23mgChol
6.3gSat Fat
610mgPotassium
260mgCalcium
1.7mgIron
0.6mcgVitamin B12
17mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
low-cholesterol
herb-salt
hidden-gems
quick-lunch
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
Pick over purslane leaves and tender stems, discard thick or woody stems, rinse well under cold water and drain thoroughly.
2
Boil
Bring a small pot of water to rolling boil over high heat and blanch purslane 30 seconds until bright green and wilted slightly.
3
Chill
Spread blanched purslane on a plate and refrigerate 15 minutes until cooled and firmed so it does not thin the yogurt.
4
Whisk
In a small bowl, whisk Greek yogurt with garlic, olive oil, salt and dried mint until smooth and evenly combined.
5
Fold
Fold cooled purslane into yogurt mixture until every leaf is coated, keeping the salad thick rather than watery.
6
Plate
Spoon salad onto a plate, drizzle with extra olive oil, scatter walnut and sumac on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g full-fat Greek yogurt
- 7 oz100g, about 2 packed cups purslane, fresh
- 2 clove2 clove garlic
- 2 tbsp2 tbsp olive oil, plus extra for drizzling
- 1/2 tsp1/2 tsp salt
- 1 tsp1 tsp dried mint
- 4 tsp4 tsp walnut
- 2 pinch2 pinch sumac
