Some people may prefer using only the leaves of purslane in this salad, but I’m a fan of including the stems for an extra boost of nutrients. Here’s the recipe:

Ingredients:

  • 250g purslane, washed and chopped into 2-inch pieces
  • 1 medium cucumber, peeled and diced
  • 1 cup plain yogurt (sour cream can also be used)
  • 1 cup walnuts, chopped
  • 2 tablespoons olive oil
  • 1 large garlic clove, minced
  • Salt to taste

Instructions:

  1. In a bowl, mix the yogurt, olive oil, garlic, and salt until well combined.
  2. Add the diced cucumber and chopped walnuts, then mix again.
  3. Finally, add the purslane and give it a gentle toss. Transfer the salad to a serving plate.

Tip: Enhance this salad with optional ingredients like sun-dried tomatoes, shredded green apples (my favorite), carrots, beets, or sunflower/pumpkin seeds for added flavor and texture. Enjoy!

Purslane salad with sun-dried tomatoes and potatoes
Purslane salad with shredded carrots
Purslane salad with shredded green apples

Filiz Arslan
Jumadi al-Awwal 1442