Yogurt Carrot Purslane Salad Recipe

*Yogurt Carrot Purslane Salad Recipe*
Hello everyone from Elif's kitchen. Today, I want to share with you a practical and delicious yogurt carrot purslane salad recipe. This salad is a perfect choice for those looking for a light and healthy option.
Ingredients:
- 1 bunch of purslane
- 3 medium-sized carrots
- 2-3 tablespoons of vegetable oil
- 1 bowl of strained yogurt
- 3-4 tablespoons of regular yogurt
- 1 teaspoon of mustard
- 1 tablespoon of mayonnaise
- 1 teaspoon of salt
- 1-2 cloves of garlic (grated)
- 1 cup of frozen or canned corn
- Half a cup of coarsely chopped walnuts
Recipe:
1. Clean the bunch of purslane, using only the leafy parts. Then wash several times and drain.
2. Take 2-3 tablespoons of vegetable oil in a pan. Add 3 grated medium-sized carrots and sauté on medium heat for a few minutes until the carrots soften slightly. Then remove from heat and let cool.
3. Take a bowl of strained yogurt in a mixing bowl. Add 3-4 tablespoons of regular yogurt.
4. Add a teaspoon of mustard, a tablespoon of mayonnaise, a teaspoon of salt, and grated garlic and mix.
5. Add the purslane. Add a cup of frozen or canned corn and the cooled sautéed carrots.
6. Add half a cup of coarsely chopped walnuts and mix the salad.
7. If necessary, you can add more yogurt on top. Transfer the salad to a serving plate and smooth the top.
8. Garnish with coarsely chopped walnuts and drizzle some olive oil on top.
Tips:
- Make sure to wash and drain the purslane thoroughly.
- Soften the carrots slightly without over-sautéing.
- Mix the yogurt mixture well to achieve a homogeneous consistency.
- If you are not serving the salad immediately, refrigerate it and add the walnuts and olive oil before serving.
Hashtags:
#salad #yogurtsalad #carrotsalad #healthytips #practicalrecipes #elifskitchen
Keywords:
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