Recipe: Cucumber Purslane Salad

This chilled salad is sure to provide a nice treat after a hot day weeding in the garden!


  • 3 cucumbers
  • 2 cups purslane leaves
  • 1 clove garlic, minced
  • 2 tbsp chopped mint leaves
  • 1 cup plain yogurt
  • 1 tbsp olive oil
  • salt and pepper to taste


  1. Peel cucumbers, then quarter and remove seeds.  Slice thin.
  2. Combine cucumbers, purslane, garlic, and mint in large bowl.
  3. Add a dusting of salt and a pinch of pepper.  Mix well and refrigerate at least 3o minutes.
  4. In a small bowl, combine yogurt and olive oil.
  5. Gently combine yogurt mixture and chilled cucumber salad.
  6. Refrigerate until serving.  Enjoy!
Cucumber Purslane Salad garnished with mint leaves


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