Yogurt Purslane Salad

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, organic yogurt.  (But, if you must, you can substitute other yogurt.)

2 C strained Seven Stars Farm whole milk yogurt (for 3 hours)
2 small cucumbers (4 inch) chopped in 1/4 inch dice
6 nasturtium leaves halved and diced in 1/8 inch strips
1 C chopped tender purslane
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 good crusty bread.

Comments

[Hillary]

I'm a huge fan of Greek yogurt sauces like tzatziki so this looks great to me! Thanks!