5.0 from 6 votes
Purslane Salad
While Americans view purslane as a weed, most of the world loves the citrus-y plant and creates all sorts of purslane salads--such as this lovely dish from Turkey, which contains purslane, yogurt, lemon, olive oil, salt, and pepper. Summer at its freshest.
Prep Time
5 mins
Total Time
5 mins
Servings: 2 servings
Calories: 148 kcal
Course:
Salad
Cuisine:
Turkish
Ingredients
- 1 bunch purslane or golden purslane washed and trimmed (about 2 cups loosely packed purslane)
- 3 tablespoons thick plain yogurt preferably Greek
- 2 tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper
- 1/2 small lemon
Instructions
- Place the purslane in a bowl. Add the yogurt and olive oil and season generously with sea salt and freshly ground black pepper.
- Squeeze the lemon half over the salad, mix well, and serve immediately.
Cup of Yum
Nutrition Information
Serving
1portion
Calories
148kcal
(7%)
Carbohydrates
3g
(1%)
Protein
1g
(2%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Cholesterol
4mg
(1%)
Sodium
19mg
(1%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 148
% Daily Value*
| Serving | 1portion | |
| Calories | 148kcal | 7% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 4mg | 1% |
| Sodium | 19mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.