- 2 bunches of purslane
- 4 cloves of garlic
- 2 cups strained yogurt
- 3 – 4 tablespoons of olive oil
- 1/2 teaspoon salt
- Juice of 1 lemon (optional)
Cut off the grounded root parts of the purslane. Extract the young leaves one by one.
Drain the excess water from the purslane leaves that you wash in plenty of water without damaging them.
Separate the leaves of the purslane, which you have drained the excess water from, from the branches, leaf by leaf.
Grate or crush the garlic and then add it to the bowl where you will prepare the salad.
Add 2 glasses of strained yogurt, olive oil, salt and lemon juice to the garlic.
Mix all the ingredients you added to the bowl with the help of a whisk until you get a smooth consistency.
Add the purslane leaves that you cut off the branches into the yogurt mixture and blend them without crushing the leaves.
Take the prepared salad on a serving plate.
You can drizzle extra olive oil on the salad you bought on the serving plate, according to your desire.
Enjoy your meal.