Purslane Salad with Yogurt

Ingredients

• 300 g semizotu · 75 kcal
• 200 g süzme yoğurt · 194 kcal
• 1 diş sarımsak · 8 kcal
• 2 tatlı kaşığı zeytinyağı · 88 kcal
• Tuz

Method

1. Required equipment: A large mixing bowl, a cutting board, and a sharp knife.
2. Separate the purslane leaves from their roots and use only the leafy parts.
3. Wash the leaves in a bowl full of cold water and drain them in a colander.
4. Place the washed purslane on the cutting board and chop them into large pieces with a knife.
5. Peel the garlic clove and crush it with the side of your knife until it becomes a paste.
6. Combine the strained yogurt, crushed garlic, and a pinch of salt in a large bowl.
7. Stir the yogurt mixture thoroughly with a spoon until it reaches a smooth consistency.
8. Add the chopped purslane to the yogurt mixture and toss until well combined.
9. Transfer the salad to a serving plate and drizzle 2 teaspoons of olive oil over the top.

← All recipes