Yogurt And Walnut Purslane Salad Recipe

Yogurt And Walnut Purslane Salad

Also known as "pirpirim" in different regions of Turkey, purslane protects the heart and vascular system by lowering bad cholesterol (LDL) levels with its polyunsaturated fatty acids (omega 3) content. prevents cardiovascular diseases. It regulates type 2 diabetes and blood pressure. In addition, purslane is an important source of antioxidants that protects the organism from premature aging and cancer by strengthening the defense of the immune system, that is, a complete herbal medicine. Therefore, it is recommended to be consumed especially in its raw form. It is even possible to include it in your breakfasts and start the day more energetic. Bon Appetit!

Ingredients:

For 4 people
🕐 Preparation: 15 min.
For the Salad:
Purslane (Extracted Leaf) 2 Bunch
Walnut (Chopped Coarse) 1 Tbsp
Strained Yogurt 1.5 Cup
Salt 1 Tsp
For the Sauce:
Garlic 3 Clove
Lemon Juice (Fresh-squeezed) 1 Tsp (large)
Olive Oil 2 Tbsp
For the Over:
Chili Pepper 1 Half Tbsp
Flaxseed 1 Half Tbsp Satın al

Instructions:

  1. Separate the purslane leaves from their stems, wash them under plenty of water and leave them for 10-15 minutes in water to which you have added 1-2 tablespoons of white vinegar.
  2. Crush the walnuts coarsely with your hands. Clean the garlic and crush it well in a mortar. Take the yoghurt in a mixing bowl, add the garlic, coarsely chopped walnuts, olive oil and purslane leaves without damaging them, and mix them well by turning them upside down. (Do not touch the purslane with a metal knife)
  3. Take it on a salad plate and garnish it with chili peppers, flax seeds and a few half walnuts and serve. Enjoy your meal!
  4. Note: You can also add it to your diet menu by increasing the amount of yogurt in your salad, reducing the olive oil or adding no fat at all.
Salad Vegetable

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