Purslane Salad
While Americans view purslane as a weed, most of the world loves the citrus-y plant and creates all sorts of purslane salads--such as this lovely dish from Turkey, which contains purslane, yogurt, lemon, olive oil, salt, and pepper. Summer at its freshest.
Ingredients
- 1 bunch purslane or golden purslane, washed and trimmed (about 2 cups loosely packed purslane)
- 3 tablespoons thick plain yogurt, preferably Greek
- 2 tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper
- 1/2 small lemon
Instructions
- Place the purslane in a bowl. Add the yogurt and olive oil and season generously with sea salt and freshly ground black pepper.
- Squeeze the lemon half over the salad, mix well, and serve immediately.
Nutrition
Serving: 1portion | Calories: 148kcal | Carbohydrates: 3g | Protein: 1g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 19mg | Fiber: 1g | Sugar: 2g