Crunchy cultivated purslane folds into cucumber and a cool garlic-yogurt dressing.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 120 g cultivated purslane leaves and tender tips
- 300 g cucumber, diced
- 200 g plain Greek yogurt
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 small garlic clove, grated
- 1/4 tsp salt
Method
- Wash purslane carefully and dry; discard thick fibrous stems.
- Whisk yogurt, oil, lemon, garlic and salt.
- Fold in cucumber and purslane just before serving.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C. Best freshly made; keep chilled until serving.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Shop seeds: Red Gruner Purslane Seeds
What to cook next
- Rainbow Chard and Chickpea Skillet
- Bok Choy with Ginger-Sesame Tofu
- Tokyo Bekana Crunch Salad with Peanut Dressing
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
