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Purslane Salad with Yogurt Dressing

Purslane Salad with Yogurt Dressing

Meet purslane. It is a weed, but a good one. Purslane has succulent fleshy leaves and stems with a slightly acidic flavor, close to that of spinach and watercress. This leafy vegetable offers some neat health benefits; it features in itself Omega-3 fatty acids, vitamins, including vitamin A, vitamin C, and some vitamin B, as well as important dietary minerals, such as magnesium, calcium, potassium, and iron. It can be fried, sauteed, pickled, and in its raw form it can be used to make this delicious salad from Turkey. Refreshing, piquant, and crisp. Worth trying.

Fresh Purslane

Purslane Salad with Yogurt Dressing

Serves about 6

Note: In the US, you can find purslane in most Mexican/Persian/Asian and other ethnic markets under its Spanish name “verdolaga”. Many farmers markets carry it as well. I bought purslane you see in the picture from our local farmers market. Note that the amount of ingredients in the recipe are adjustable depending on how much purslane you are using. For best results, use young purslane.

Ingredients

Generous bunch fresh purslane
2 cups or more plain yogurt
2 cloves garlic, peeled and crushed (adjust the amount to taste)
Salt
Extra-virgin olive oil, for drizzling
Paprika, for sprinkling

Directions

Snip off the stems of the purslane and discard. Chop the leafy parts into big pieces. Wash the leaves thoroughly. Drain and allow to dry (I arrange it on paper towels and gently pat dry to speed up the process).

For the dressing, in a bowl, combine the yogurt with garlic.

Add the purslane and gently stir to coat the purslane with the dressing. Season with salt to taste. Arrange the salad on a serving plate. Drizzle with some olive oil and sprinkle with paprika to taste. Serve immediately or chilled.

Fresh Purslane

8 Comments
  1. This is the way I also like fresh purslane.I have actually never eaten it cooked;only raw.

  2. This looks delicious. I think I have eaten purslane mixed with mescul greens in a wonderful salad today!!! Thank you for sharing.

  3. So happy to see your recipe here for purslane, Farida. I was delighted to find purslane at a local Farmer’s Market near Los Angeles last week and the seller herself described it as a “weed”. Purslane – with thin slices of fennel root and thin slices of raw red onions tossed with oil and vinegar – makes a lovely combination too.

  4. Salam,

    Azari dilinda “pourpier” na diallar

    Tashakor

    sarvenaz

    artemisanahita@gmail.com

  5. We eat purslane like this all the time in Turkey. So lovely when the summer heat hits – as it’s done now! :)
    Julia

  6. this was a lovely little salad. i just made one for myself. purslane grows like crazy here in macedonia, but nobody eats it. thanks for this recipe.

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