The leaves of purslane are soft while its thick stalks are fibrous and tough. Picking the leaves off one by one takes time but it changes the texture of the salad entirely. Thin stalks can stay; throw the thick ones away.
Ingredients
For the salad
For the sauce
Method
-
Pick the purslane
Separate the leaves and thin stalks and discard the thick ones. Wash and dry them.
-
Cut the vegetables
Dice the tomato and cucumber.
-
Make the dressing
Whisk the yoghurt, garlic, olive oil, lemon juice and salt.
-
Toss
At the table, toss the purslane, vegetables and dressing together.
Tips
- Discard the thick stalks, as they stay fibrous and woody in the mouth.
- Add the dressing close to serving, as a yoghurt dressing collapses purslane.
- Go easy on the garlic; purslane does not have an assertive flavour of its own and garlic smothers it easily.
Nutrition
105
kcal
4 g
Protein
7 g
Fat
7 g
Carbs
5 g
Sugar
2 g
Fibre
Values are per serving and approximate.