Found this great looking recipe from Food52.
Reference Link:
Purslane Salad (semizotu salatasi):

• Prep time
  20 minutes
• Serves
  4-6

Author Notes

Purslane salad is a very popular summery dish in Turkey.


It is a highly nutritious and low caloried vegetable. It is high in vitamin A, C and rich in calcium, magnesium, manganese, potassium, iron, and Omega-3 fatty acids. It tastes similar to watercress and spinach. This effortless recipe with strained yogurt, garlic, mint, olive oil, crushed walnuts and chilli flakes makes this salad a perfect light summery lunch alone or is great accompaniment with grilled meat dishes. If you like, crumble some feta cheese on top. —Saboush

Ingredients

• 
  200 grams
  
  Purslane leaves, stalks removed and washed
  
  
• 
  1 cup
  
  Strained yogurt
  
  
• 
  2-3 tablespoons
  
  Olive oil
  
  
• 
  1
  
  clove of garlic, crushed
  
  
• 
  1 tablespoon
  
  Apple cider vinegar
  
  
• 
  1-2 tablespoons
  
  Dried mint leaves
  
  
• 
  1 teaspoon
  
  Chili flakes
  
  
• 
  1-2 tablespoons
  
  Walnuts, crushed
  
  

• 
  Salt, for seasoning
  
  

Directions

1. Mix the yogurt, olive oil, vinegar, chili flakes, mint and garlic in a bowl with a handheld whisker until it has a smooth consistency.
2. Spread the purslane leaves in a rectangular/square dish and pour the yogurt sauce over it. Mix well with the salad until all the leaves are covered with sauce.
3. Season it with more olive oil, chili flakes and dried mint. Finally top it with crushed walnuts. It is best served chilled for a couple of hours until all the aromas infused.

Jeannie notes.. Above is curated for evaluation and recommendation from Food52

Read full article here:
Purslane Salad (semizotu salatasi)

reco low-cal