Purslane Salad
4 cups chopped young purslane, rinsed
2 tbsp. olive oil
1 tbsp. fresh lemon juice or herb vinegar
1 tsp. salt and ground black pepper
1-1/4 cups plain yogurt
2-3 clove garlic, minced fine
Optional: 2 tbsp. minced cilantro and/or mint
Place purslane in a large salad bowl. Toss with oil and lemon juice,
salt and pepper. Mix the yogurt with garlic, spoon over greens, toss,
and serve.
4 to 6 servings.