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Cucumber Purslane Yogurt Salad - Seabreeze Family Farm San Diego

Cucumber Purslane Yogurt Salad


  • 3 to 6 med. cucumbers, peeled & seeded (if prefer) and cut into quarter-round slices
  • 1 bunch purslane, large stems removed, washed and drained well
  • 2 T each, fresh chopped mint, cilantro and chervil
  • 4 c whole milk yogurt
  • 1/4 c organic olive oil
  • 3 cloves garlic, finely minced or pureed
  • 2 t ground coriander
  • Sea salt and freshly ground black pepper


  1. Place the cucumbers, purslane and herbs into a large bowl.
  2. In another bowl, stir together the yogurt, olive oil, garlic, and coriander and season to taste with sea salt.
  3. Add the yogurt mixture to the cucumbers & purslane and mix well.
  4. Add a pinch of ground black pepper.
  5. Taste the dressed cucumber-purslane salad for seasoning, adding a little more salt if needed. Serve chilled.

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Cucumber Purslane Yogurt Salad
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Cucumber Purslane Yogurt Salad
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