Purslane Salad with Garlic Yogurt
Briefly blanched purslane chilled and folded into a simple garlicky yogurt dressing.
By Moow Editorial ·
- Purslane has succulent leaves and a mild tang; watercress or baby spinach can be used when purslane is unavailable, though the texture will differ.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 3 servings
- Prep time: 5 minutes, plus 25–30 minutes chilling
- Cook time: No cooking
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 3 servings.
- Calories: 80 kcal
- Protein: 4 g
- Carbohydrates: 7 g
- Fat: 5 g
- Sodium: 826 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Have these measured and ready before you begin.
- 2 bunches purslane; use watercress or baby spinach if unavailable
- 300 g (10.6 oz) plain yogurt
- 1 garlic clove
- 1 tsp fine salt
Directions
1. Wash the purslane thoroughly and chop it into medium-size pieces.
2. Spin the purslane completely dry; leave it raw for its crisp, succulent texture.
3. Combine the purslane with the yogurt, finely minced garlic, and salt.
4. Chill for 25–30 minutes before serving.
Sources
Contains milk. Wash purslane carefully to remove grit, cool it promptly after blanching, and keep the finished salad refrigerated.