Purslane and Cucumber Salad With Mint Dressing
By: Sheri Wetherell
Published: Thursday, December 10, 2009 - 5:28pm

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

About


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