Simple PP salad with yogurt

Step-by-step preparation

Cooking time: 10 mins

1. STEP 1

   

   How to make a simple PP salad with yogurt? Prepare all the products indicated in the recipe. Take a small bunch of any greens or lettuce leaves. It could be spinach, Chinese cabbage, sorrel or something else. I have purslane. If you take it too, choose young stems without flowers. The salad can be made from stems and leaves, or you can use only the leaves.

2. STEP 2

   

   Wash the greens thoroughly and dry well with paper towels or a kitchen towel. Peel the garlic. Adjust the amount of garlic to your taste. One medium-sized clove is usually enough for me.

3. STEP 3

   

   I usually prepare salad only from green leaves, without using stems. So, cut the grass leaves into small pieces using a kitchen knife. Pass the garlic through a press or chop it by hand. Place everything in a deep bowl or bowl of suitable size.

4. STEP 4

   

   Pour in natural yogurt. What fat content should you use yogurt? If you want a lighter version of the salad, then take 1.5%. I like to use 3.5% fat yogurt for this recipe. Pour in olive oil and salt to taste.

5. STEP 5

   

   Mix everything well and taste it. Add salt if necessary. Cover the bowl with cling film or a lid and place in the refrigerator to steep for a while (30 to 60 minutes).

6. STEP 6

   

   When serving, sprinkle with ground red pepper.

Comments on the recipe

Natalia M

02.12.2023

5

I noticed a recipe for a simple PP salad with yogurt a long time ago, I was wondering what it tasted like. We have never used purslane for food, because it is a well-known garden weed. Although many summer residents specifically grow it for food. Once we were in Derbent and a local guide told us that they pickle this herb like cucumbers and add it fresh to salads. So it's time to try). I tried to collect young purslane that had not yet bloomed. Its leaves are thick, juicy, but chew well. The taste is a little sour. I used home-made yogurt from homemade milk. The consistency of my salad turned out to be similar to a sauce or thick cold soup. But this depends on the amount of greens and the thickness of the yogurt. The taste of the salad is refreshing and sour. Garlic perfectly complements the pungency and spicy aroma. At first I didn’t understand why there was olive oil, but it softens the taste well and is healthy. My husband and I liked this light salad! He is so unusual! Now I’ll try it with other herbs and add peppermint. Thanks for the interesting recipe!