A light, refreshing salad of fresh purslane tossed with garlic yogurt. With its cooling flavor and nutritious leaves, purslane makes an ideal summer side for grilled foods and olive oil dishes.
Pick off the leafy tender tips of the purslane, wash, and dry them thoroughly. Do not use the thick stems.
Whisk the yogurt, crushed garlic, olive oil, lemon juice, and salt together in a bowl.
Toss the purslane with the yogurt dressing shortly before serving and serve immediately. Caution: Do not mix it ahead of time, or the salad will become watery.
Important: Use only the tender, leafy tips of the purslane and discard the thick stems, which can spoil the salad’s texture. Add the yogurt dressing close to serving time; mixing it in too early can make the salad watery. Contains milk. Check packaged ingredients for other allergens.
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