Tuesday, August 9, 2011

Purslane, Cucumber, and Yogurt Salad

This is another recipe that came along with our CSA share this week.

1 large cucumber
1 c. (or so) chopped purslane
Chopped mint (about 1 T.)
Chopped cilantro (about 1 T.)
1 c. Greek yogurt (plain)
Olive oil (a tablespoon or two)
Freshly pressed garlic (a clove or two)
1/2 t. (or so) ground coriander seed
Salt (to taste)
Freshly ground black pepper (to taste)

Peel and halve the cucumber lengthwise. Using a spoon, scrape the seeds out of each half. Compost the seeds. Cut each cucumber slab lengthwise into two to four strips, depending on how big you want your cucumber pieces. Then chop the strips. Combine the cucumber, purslane, mint, and cilantro in a bowl. In another bowl, combine the yogurt, olive oil, garlic, and coriander. Season with salt and pepper to taste. Add the yogurt mixture to the veggies and mix well. Taste again, and add more salt if desired. Serve chilled.

I liked this; it was fresh and summery. Steve thought it was decent but wasn't absolutely sold on it. Liam ate his, and Annika ate a couple bites before refusing the rest.

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