Purslane Yogurt Salad, “Salatet Frafaheen bi Laban”/ “Salatet Baklé bi Laban” is a simple salad of purslane leaves, yogurt, garlic, olive oil and salt, it makes a great side and a refreshing accompaniment to any dish.
Purslane leaves aren’t an ingredient used liberally but I believe it should show more in our daily fare recipes, a weed that is far more nutritious than many of the crops we plant and eat. Purslane leaves have more omega three than any other leafy vegetable, rich in fiber, vitamin E, vitamin C, vitamin B, Iron magnesium, copper, potassium, and calcium.
The shiny smooth leaves are sold with their roots intact, destem and remove dead leaves and other debris before you wash in cold water, drain well.
While you wait for the purslane leaves to dry out in a colander make the the yogurt dressing: combine the yogurt with garlic and dried mint, season with salt.
Toss the yogurt over the purslane leaves.
Add the ice cubes, serve the salad right away or let it sit in the refrigerator for a maximum of 6 hours. Drizzle olive oil right upon serving.
Tips and Variations
- By the way, yogurt with cucumbers instead of purslane leaves make a great salad, just swap the purslane leaves for cucumbers, and you will have a refreshing Lebanese-style cucumber salad! But remember that purslane leaves have more nutritional quality than cucumbers or even any leafy vegetable. Read this article about the health benefits of purslane. You will want to add this weed to your daily menu.
- Or you may even mix both purslane leaves and cucumbers together to make an enticing yogurt salad..
- It is important to drain the purslane leaves well after washing them to avoid a watery salad.
Purslane Yogurt Salad
Description
Ingredients
- 3 cups whole milk yogurt
- 5 bundles purslane leaves equivalent to 4 cups of destemmed purslane leaves
- 3 garlic cloves crushed
- Salt to taste
- 2 tablespoons olive oil
- 3-4 ice cubes
- 1 tablespoon dried mint
Instructions
- Destem the purslane leaves and remove dead leaves and other debris before you wash in cold water, drain well.
- While you wait for the purslane leaves to dry out in a colander make the the yogurt dressing: combine the yogurt with garlic and dried mint, season with salt.
- Toss the yogurt dressing over the purslane leaves. Add the ice cubes and drizzle with olive oil on top for a more luscious texture and taste. Enjoy!!
Notes
If you make this recipe, I would love to see your creations, share your pictures on Facebook! Hashtag, #Hadia’s lebanese Cuisine
1 Comment
Why do you put ice cubes in the salad. Doesn’t it make it watery as they melt>