Purslane salad
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 sprigs and arrange them on a serving plate.
Crush the garlic, then mix it well with the olive oil, salt and lemon juice.
Bring the salad to the table together with the dressing.
Where this recipe comes from
From a published work: quantities come from T.C. Millî Eğitim Bakanlığı, Salatalar, Mezeler ve Pişirmeye Hazırlık (2008); the method is written in our own words.
- T.C. Millî Eğitim Bakanlığı, Salatalar, Mezeler ve Pişirmeye Hazırlık (2008)Accessed: November 4, 2026
Last changed: November 1, 2026