Salad
Yogurt Purslane & Strawberry Salad
A fresh salad pairing purslane's omega-3 richness with sweet-tart strawberry. Light yet filling with yogurt sauce and crispy chickpeas.
⏱15 minPrep
🍽2 servingsServes
🔥180 kcalPer serving
⚡EasyDifficulty
Ingredients
- 2 handfuls purslane
- 6–7 strawberries
- 3 tbsp strained yogurt
- 1 tbsp plain yogurt
- 4 tbsp chickpeas (sautéed with 1 tsp olive oil)
- 1 tbsp lemon juice
- 1 tsp crushed walnuts (optional)
- Fresh mint
Nutrition Facts (per serving)
180Calories
9gProtein
18gCarbs
8gFat
Instructions
- Wash purslane thoroughly and drain; slice strawberries.
- Lightly sauté chickpeas in olive oil.
- Mix strained and plain yogurt with lemon juice for the sauce.
- Place purslane on a serving plate; top with strawberry, chickpeas and walnuts.
- Drizzle yogurt sauce; garnish with fresh mint and serve.
💡 TipAdd strawberries at serving to keep them fresh. Serve sauce separately so everyone can add their own.