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