Purslane Lentil Salad

By combining iron-rich green lentils with high-protein strained yogurt, we boost the protein content of this refreshing purslane salad while keeping the calories low.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 200g fresh purslane, washed and plucked · 40 kcal in the whole recipe
• 150g cooked green lentils · 174 kcal in the whole recipe
• 150g strained yogurt · 80 kcal in the whole recipe
• 10g olive oil · 90 kcal in the whole recipe
• 1 clove of garlic, grated · 7 kcal in the whole recipe
• A pinch of salt

Method

1. Wash the purslane thoroughly, dry it, and pluck the leaves and tender stems.

   

2. In a bowl, whisk the strained yogurt, grated garlic, olive oil, and salt until smooth.

   

3. Add the purslane and cooked green lentils to the yogurt mixture, then gently fold to combine.

   

4. Transfer to a serving plate and serve chilled.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.