Cucumber Purslane Yogurt Salad
Ingredients
3 to 6 med. cucumbers, peeled & seeded (if prefer) and cut into quarter-round slices
1 bunch purslane, large stems removed, washed and drained well
2 T each, fresh chopped mint, cilantro and chervil
4 c whole milk yogurt
1/4 c organic olive oil
3 cloves garlic, finely minced or pureed
2 t ground coriander
Sea salt and freshly ground black pepper
2 T each, fresh chopped mint, cilantro and chervil
4 c whole milk yogurt
1/4 c organic olive oil
3 cloves garlic, finely minced or pureed
2 t ground coriander
Sea salt and freshly ground black pepper
Methods/steps
Place the cucumbers, purslane and herbs into a large bowl.
In another bowl, stir together the yogurt, olive oil, garlic, and coriander and season to taste with sea salt.
Add the yogurt mixture to the cucumbers & purslane and mix well.
Add a pinch of ground black pepper.
Taste the dressed cucumber-purslane salad for seasoning, adding a little more salt if needed. Serve chilled.
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