Purslane salad (semizotu salatasi)

Delight in the refreshing flavors of purslane salad, a vibrant mix of fresh greens, tangy vinaigrette, and savory toppings. Perfect for a light and satisfying meal.

Ingredients:

• 200 grams Purslane leaves, stalks removed and washed
• 1 cup Strained yogurt
• 2-3 tablespoons Olive oil
• 1 clove of garlic, crushed
• 1 tablespoon Apple cider vinegar
• 1-2 tablespoons Dried mint leaves
• 1 teaspoon Chili flakes
• 1-2 tablespoons Walnuts, crushed
• Salt, for seasoning

Instructions:

1. Combine the yogurt, olive oil, vinegar, red pepper flakes, mint, and garlic in a bowl using a hand whisk until the mixture is smooth.
2. Arrange the purslane leaves in a square or rectangular platter and drizzle the yogurt dressing on top. Toss gently to ensure all the leaves are coated with the dressing.
3. Sprinkle with additional olive oil, red pepper flakes, and dried mint. Finish by sprinkling crushed walnuts on top. Refrigerate for a few hours before serving to allow the flavors to meld.

Summary:

• Calories: 673 kcal
• Fat: 57 g
• Protein: 27 g
• Carbs: 20 g
• Potassium: 1109 mg
• Magnesium: 161 mg