Purslane Yogurt Salad

Using strained yogurt instead of regular yogurt prevents the salad from watering down. By opting for a low-fat version and keeping the olive oil to a light drizzle, we preserve the authentic taste of this traditional meze with fewer calories.

Ingredients

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

• 250g fresh purslane, washed and thick stems removed · 50 kcal in the whole recipe
• 200g low-fat strained yogurt · 125 kcal in the whole recipe
• 1 clove of garlic, minced · 7 kcal in the whole recipe
• 1 teaspoon of extra virgin olive oil · 45 kcal in the whole recipe
• A pinch of salt
• 1/2 teaspoon dried mint · 0 kcal in the whole recipe

Method

1. Wash the purslane thoroughly, dry it well, and pluck the leaves along with the tender stems (roughly chop if preferred).

   

2. In a mixing bowl, whisk the low-fat strained yogurt, minced garlic, and salt until completely smooth.

   

3. Add the prepared purslane to the yogurt mixture and gently fold them together without bruising the leaves.

   

4. Transfer to a serving plate, drizzle with extra virgin olive oil, and garnish with dried mint.

   

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