Creamy yogurt mixed with chopped green leaves in an oval white dish set on a larger white plate on a wooden table. — Photo: E4024 · CC BY-SA 4.0 · Wikimedia Commons

Turkish · Lunch · Dinner · Snack

Turkish Purslane Salad with Garlic Yogurt

Name: Turkish Purslane Salad with Garlic Yogurt
Prep time: 15 min
Total time: 15 min
Cuisine: Turkish
Ingredients: 1 large bunch (about 6 cups leaves and tender stems) Fresh purslane; 1 1/4 cups Plain low-fat yogurt; 2 cloves Garlic; 1 tbsp Lemon juice; 1/2 tsp Salt; 1 tbsp Extra virgin olive oil; 1 tsp Dried mint; 1/2 tsp Red pepper flakes (pul biber); 3 tbsp Walnuts, chopped

Yoğurtlu Semizotu Salatası

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

Crisp, lemony purslane folded into cool garlic yogurt, finished with a drizzle of olive oil, dried mint and Aleppo-style pepper. A refreshing Turkish meze that works as a light lunch or a side to grilled dishes.

Prep: 15 min
Cook: No cooking
Total: 15 min
Serves: 4

Easy
Vegetarian
Gluten Free
Low Carb

Per serving97kcal5% of a 2,000 kcal day

6gProtein

9gCarbs

5gFat

0gFiber

Calories come from: Carbs 35% · Fat 43% · Protein 22%

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Ingredients

For 4 servings

1 large bunch (about 6 cups leaves and tender stems)300 gFresh purslane
1 1/4 cups300 gPlain low-fat yogurt
2 cloves8 gGarlic
1 tbsp15 gLemon juice
1/2 tspSalt
1 tbsp14 gExtra virgin olive oil
1 tspDried mint
1/2 tspRed pepper flakes (pul biber)
3 tbsp20 gWalnuts, chopped (optional)

Steps

1
Pick the purslane leaves and tender stems off the thick lower stalks; discard the tough stalks.
2
Wash the purslane in several changes of cold water to remove grit, then spin or pat it completely dry.
3
Roughly chop the purslane into bite-sized pieces.
4
Crush the garlic with the salt to a smooth paste.
5
Whisk the yogurt with the garlic paste and lemon juice until smooth.
6
Fold the chopped purslane into the garlic yogurt and spoon onto a serving plate.
7
Warm the olive oil gently in a small pan for about 30 seconds, then take it off the heat and stir in the dried mint and red pepper flakes.
8
Drizzle the spiced oil over the salad.
9
Scatter over the chopped walnuts, if using, and serve straight away.

Swaps, storage and make-ahead

Swaps

For a vegan version, use a plain unsweetened plant-based yogurt such as soy or coconut and choose one labelled vegan.
If you can't find purslane, use baby spinach or chopped cucumber with a handful of watercress for a similar fresh crunch.
For a thicker, more filling salad, swap the low-fat yogurt for strained Greek-style yogurt.
For a nut-free version, leave out the walnuts or scatter over toasted sunflower or pumpkin seeds instead.

Storage

This salad is best eaten fresh, as the purslane softens and releases water into the yogurt over time. Refrigerate any leftovers within 2 hours in a covered container and eat within 1 day; do not freeze.

Make ahead

Wash, dry and chop the purslane up to a day ahead and keep it in the fridge wrapped in a paper towel, and mix the garlic yogurt separately. Combine them and add the spiced oil and walnuts just before serving.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: MilkTree nuts

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (160 g)	Per 100 g
Calories	97 kcal	61 kcal
Protein	5.7 g	3.6 g
Carbohydrates	9 g	5.6 g
of which sugars	5.4 g	3.4 g
Fiber	0.2 g	0.1 g
Fat	4.9 g	3.1 g
of which saturated	1.2 g	0.8 g
Sodium	379 mg	237 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.