Purslane Salad with Yogurt

With 175 kcal and 12g of protein, it provides high satiety in a low-calorie meal.

Ingredients

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

• 300 g purslane · 60 kcal in the whole recipe
• 200 g strained yogurt · 194 kcal in the whole recipe
• 1 garlic clove · 8 kcal in the whole recipe
• 2 tsp olive oil · 88 kcal in the whole recipe
• Salt

Method

1. Required equipment: A large mixing bowl, a cutting board, and a sharp knife.

   

2. Separate the purslane leaves from their roots and use only the leafy parts.

   

3. Wash the leaves in a bowl full of cold water and drain them in a colander.

   

4. Place the washed purslane on the cutting board and chop them into large pieces with a knife.

   

5. Peel the garlic clove and crush it with the side of your knife until it becomes a paste.

   

6. Combine the strained yogurt, crushed garlic, and a pinch of salt in a large bowl.

   

7. Stir the yogurt mixture thoroughly with a spoon until it reaches a smooth consistency.

   

8. Add the chopped purslane to the yogurt mixture and toss until well combined.

   

9. Transfer the salad to a serving plate and drizzle 2 teaspoons of olive oil over the top.

   

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