Purslane and Cucumber Salad With Mint Dressing


Photo: flickr user foodistablog

About

You may use any type of cucumber in this recipe, however, the small Japanese or Persian varieties are sweeter and more flavorful.

Yield:

2.0 side salads

Added:

December 10, 2009

Creator:

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Ingredients

3 smalls Persian cucumbers, thinly sliced
2 cups purslane leaves
1 cup plain yogurt
1 tablespoon olive oil
2 teaspoons cider vinegar
2 tablespoons chopped mint
1/2 teaspoon coarse black pepper
Salt to taste

Preparation

1
Thoroughly wash and pat dry the purslane leaves.
2
Slice cucumbers thinly, preferably with a mandoline
3
To make the dressing, mix the remaining ingredients and blend using an immersion blender
4
Toss dressing with vegetables and serve.
5
Salt and pepper to taste

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