An Innocent Appetizer: Purslane Salad
-
Preparation Time15 mins
-
Cook Time15 mins
-
View33
The combination of its slightly sour taste with plenty of yoghurt has always been one of the most favorite versions of purslane. With the support of plenty of walnuts, strained yoghurt, garlic and olive oil, it becomes a sought-after recipe on appetizer tables . Let's turn the crispy, fresh purslane into a wonderful salad today. Let it win your hearts with its light taste. Introducing purslane salad with its delicious taste!
You can also add labneh, cottage cheese, different nuts, and plenty of ground red or chili pepper to this recipe . You can also drizzle it with butter and take its flavor to another level. Thank you in advance!
Ingredients
Follow the directions
1
Stepcut-off-the-grounded-root-parts-of-the-purslane-remove-the-tender-leaves-one-by-one-drain-the-excess-water-from-the-purslane-leaves-that-you-washed-in-plenty-of-water-without-damaging-them
2
Stepgrate-the-garlic-in-a-large-salad-bowl-after-adding-strained-yoghurt-olive-oil-and-salt-mix-with-a-whisk-until-smooth
3
Stepafter-blending-the-yoghurt-mixture-you-prepared-with-the-purslane-leaves-place-the-salad-on-a-serving-plate-serve-with-extra-olive-oil-walnuts-and-chili-pepper-if-desired-bon-appetit
Previous Recipe
Like a Sponge: Sponge Cake
Next Recipe
Breakfasts Made Fun: Cheese and Parsley Popover
