ADVERTISEMENT

Purslane: The Superfood You Didn’t Know You Needed

mohmed mohmedon

ADVERTISEMENT


ADVERTISEMENT

Simple & Delicious Recipes

1. Traditional Mediterranean Tomato & Purslane Salad

A bright, crisp salad where the succulent, slightly sour bite of purslane pairs perfectly with juicy tomatoes and tangy feta.

Ingredients

Category Ingredient Quantity Notes
Greens Fresh purslane 4 cups Tender stems and leaves, washed and dried
Produce Ripe tomatoes or cherry tomatoes 2 cups Chopped or halved
Produce English cucumber 1 medium Diced
Produce Red onion ¼ cup Thinly sliced
Cheese Feta cheese ½ cup Crumbled
Dressing Extra-virgin olive oil 3 tbsp High quality
Dressing Fresh lemon juice 2 tbsp ~1 lemon
Seasoning Salt & black pepper To taste Freshly ground

Instructions

1.Prepare Produce :5 minutes.

Wash purslane thoroughly in cold water to remove grit and spin dry. Trim any tough main stem bases, leaving tender stems and leaves intact.

2.Combine Ingredients :3 minutes.

In a large salad bowl, combine the purslane, chopped tomatoes, diced cucumber, and thinly sliced red onion.

3.Dress and Serve :2 minutes.

Drizzle extra-virgin olive oil and fresh lemon juice over the top. Season with salt and black pepper, toss gently, and top with crumbled feta cheese right before serving.

2. Creamy Turkish Purslane Yogurt Dip (Semizotu Salatası)

A refreshing, garlic-infused yogurt dip popular across Turkey and Greece, ideal as a mezze spread or dip for warm pita bread.

Ingredients

Category Ingredient Quantity Notes
Greens Fresh purslane 3 cups Coarsely chopped
Dairy Base Whole-milk Greek yogurt 1½ cups Strained / thick yogurt works best
Aromatics Garlic 2 cloves Minced or grated
Fats Extra-virgin olive oil 2 tbsp Plus extra for drizzling
Acid Fresh lemon juice 1 tbsp To taste
Seasoning Salt ½ tsp Adjust to taste

Instructions

1.Whisk Yogurt Base :5 minutes.

In a medium bowl, whisk together the Greek yogurt, minced garlic, olive oil, lemon juice, and salt until smooth and creamy.

2.Fold in Purslane :3 minutes.

Add the coarsely chopped purslane to the yogurt mixture. Fold gently with a spatula until all greens are evenly coated.

3.Chill & Garnish :30 minutes.

Cover and chill in the refrigerator for 30 minutes to allow the garlic and herbal flavors to meld. Drizzle with extra olive oil before serving cold.

3. Quick Garlic-Sautéed Purslane

For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>)


ADVERTISEMENT

Next »

ADVERTISEMENT