Purslane Yogurt Salad

Ingredients

• 250 gr taze semizotu, yıkanmış ve kalın sapları ayıklanmış · 50 kcal
• 200 gr az yağlı süzme yoğurt · 126 kcal
• 1 diş sarımsak, ezilmiş · 7 kcal
• 1 tatlı kaşığı sızma zeytinyağı · 45 kcal
• Bir tutam tuz · 0 kcal
• Yarım çay kaşığı kuru nane · 3 kcal

Method

1. Wash the purslane thoroughly, dry it well, and pluck the leaves along with the tender stems (roughly chop if preferred).
2. In a mixing bowl, whisk the low-fat strained yogurt, minced garlic, and salt until completely smooth.
3. Add the prepared purslane to the yogurt mixture and gently fold them together without bruising the leaves.
4. Transfer to a serving plate, drizzle with extra virgin olive oil, and garnish with dried mint.

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