Purslane salad with garlic and lemon
Ingredients
- 500 gPurslane
- 45.6 gOlive oil
- 24 gLemon juice
- 6 gGarlic
- 3 gSalt
The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Purslane86%
- Olive oil8%
- Lemon juice 4%
- Garlic 1%
- Salt 1%
Ingredients by weight, heaviest at the bottom.
Method
Separate the purslane into sprigs and arrange on a serving plate.
Crush the garlic and mix it with the olive oil, lemon juice and salt to make a dressing.
Pour the dressing over the purslane and serve.
Where this recipe comes from
From a published work: quantities come from T.C. Millî Eğitim Bakanlığı, Salata ve Salata Sosları (2007); the method is written in our own words.
- T.C. Millî Eğitim Bakanlığı, Salata ve Salata Sosları (2007)Accessed: November 4, 2026
Last changed: November 1, 2026