This sultry weather calls for a cooling, soothing yogurt salad. I used my precious stems of purslane, some nasturtium leaves and the tiny crisp cucumbers garnered from the farm market. Nothing works as well as high quality, full milk, grass-fed organic yogurt, or in my case goat yogurt or sheep yogurt. (But, if you must, you can substitute other yogurt.)
2 C strained whole milk yogurt ( strain for 3 hours, I LOVE this strainer!)
2 small cucumbers (4 inch) chopped in 1/4 inch dice
6 nasturtium leaves halved and diced in 1/8 inch strips or garlic chives (optional)
1- 2 C chopped tender purslane (depending how lucky you are at finding it)
1 clove garlic smashed in mortar and pestle with 1/2 tsp. salt
juice of 1/2 lime
Place yogurt in bowl, add rest of ingredients except oil and blend gently. Drizzle 2 T olive oil while mixing. Let rest 2 hours in refrigerator, bring to room temperature before serving.
This makes a wonderful accompaniment for grilled meats or chicken, or a light lunch with cheese, tomatoes, olives and some keto bread or cassava wraps.
Discover the exceptional health benefits of purslane!
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