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Purslane, Mint, and Lettuce Salad with Spicy Yogurt Dressing

Yield Serves 4
A common weed in many a gardener's backyard bed, wild purslane is perfectly edible—even delicious, in fact. Its juicy little leaves have a citrusy, sometimes peppery zip. Cultivated golden purslane is much milder than the tangy wild weed; you can use wild here instead of golden, but you may want to cut back a little on the garlic, mint, and chile so they don't overwhelm the purslane.


  • 4 cups purslane leaves and tender stems
  • 4 cups loosely packed butter lettuce leaves
  • 1 cup torn frisee
  • 1 1/4 cups thinly sliced Persian or seedless cucumber
  • 2 tablespoons chopped peppermint* or 3 tbsp. spearmint
  • 1 large garlic clove, minced
  • 1/2 teaspoon kosher salt
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup plain yogurt
  • 1/2 to 1 tsp. aleppo or red chile flakes

Nutrition Information

  • calories 67
  • caloriesfromfat 52 %
  • protein 2.9 g
  • fat 4 g
  • satfat 0.7 g
  • carbohydrate 6.6 g
  • fiber 1.7 g
  • sodium 229 mg
  • cholesterol 1.3 mg

How to Make It

  1. Put purslane, butter lettuce, frisée, cucumber, and mint in a large serving bowl.

  2. Sprinkle garlic with salt, then mash into a paste with the flat side of a chef's knife. Scrape paste into a bowl and whisk with oil, yogurt, and chile flakes.

  3. Pour dressing over greens and toss gently but thoroughly.

  4. * Peppermint is much stronger than the common grocery-store spearmint, with darker, more elongated leaves and purplish stems. Find it at well-stocked grocery stores (or grow your own).