Purslane has countless benefits for our body. It carries high amount of Omega-3 fatty acids in it. It is the most Omega-3 rich green known among all others. So you don’t need to worry about Omega-3 when you quit eating fish, you can eat purslane. Chia and hemp are also high in omega-3 fatty. Make sure you include them in your diet.
This raw purslane salad is one of the freshest and super simple salads of Turkish cuisine. It is considered as either starter or meze at the restaurants. To make vegan version, you just need purslane leaves, plant-based yogurt (make yourself or use store-bought of your choice), garlic, sumac and olive oil.
If you avoid using oil, just add lemon juice.
Sumac can also be replaced with cayenne or red pepper flakes.
Dried mint also goes well in this dish.
1 bunch fresh purslane (300g)
100 g fair trade cashews or macadamia ( you can also use peeled almonds, in this case add 1-2 tbsp olive oil as they are low in fat compared cashews or macadamias)
1/2 cup filtered water
Juice of whole lemon
1/2 tsp pink himalayan salt
1 large garlic clove minced
1 tbsp sumac to serve
1. Cut off the roots of purslane bunces and wash and drain it well to make sure there is no soil left on the leaves. Use a salad spinner to remove any extra water drops on it. Then coarsely chop the purslane. Transfer in a mixing bowl.
2. Soak your nuts for 5 hours in warm water. Then strain and dry. Transfer to your high speed blender. Add the lemon juice, garlic, water and salt. Blend until silky smooth.
3. Add the purslane to the yogurt mixture and mix until all the purslane leaves are coated.
4. Transfer the salad to a serving plate, drizzle with olive oil if desired, and garnish with sumac.