Purslane Salad is one of the lightest and easy make salads in Turkish cuisine. Purslane Salad is considered either a starter or meze at restaurants. To make this delicious salad, you just need purslane leaves, yogurt, garlic, and olive oil.
Purslane leaves are very fragile and the most vitamin-rich part is located in its leaves. As it is sold together with its roots, it usually contains soil or mud on its roots. So, it needs to be washed multiple times very carefully without giving harm to its fragile leaves. The best way to wash it without giving harm to its leaves is to cut off the root parts in advance before starting to wash the vegetable.
After you cut off the root part, you need to put it into a bowl which has full of water in it and wait some minutes to let the vegetable release any remaining soil on it. You need to change the water 4 to 5 times to make sure that the vegetable all cleaned up. Try not to harm the leaves during this process.
Purslane Benefits
Purslane vegetable has countless benefits for the human body. It carries a noticeable amount of Omega-3 fatty acids in it. It is the most Omega-3-rich vegetable among all vegetables. Basically, if you can‘t source fish, you can simply consume Purslane vegetable instead. As Omega-3 fatty acids are not produced by the human body, we need to outsource them. At this very point, Purslane Salad will help us to get the needed amount of Omega-3 fatty acids if we consume this vegetable as much as it needs to. As you know, Omega-3 is very important to have a healthy heart.
Purslane vegetable also carries A, B12, and C vitamins and a higher level of potassium in it. Those vitamins are also crucial for human health. And once you include yogurt and garlic, this salad becomes a health bomb.
Purslane Salad
Ingredients
- 3 cups Purslane leaves
- 2 cups Strained Yogurt
- 3 large garlic crushed
- 2 tbsp extra virgin olive oil
- 1 tbsp red pepper flakes
Instructions
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Cut off the roots of purslane bunces and wash and drain it well to make sure there is no soil left on the leaves.
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Separate the leaves from the stems and use a salad spinner to remove any extra water drops on it.
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In a separate bowl, combine strained yogurt and garlic and adjust the amount of salt to taste.
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Add the purslane leaves to the bowl and mix all together well. Make sure all the leaves are covered with the yogurt mixture.
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Take the salad from the bowl to the serving plate and garnish it extra virgin olive oil and red chili pepper flakes.
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Serve.
