Purslane salad (akhtsan dandur)
2 servings
15 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
CaloriesProteinsFatsCarbohydrates
17
kcal1.3g
grams0.1g
grams3.4g
gramsPurslane
200
g
Salt
to taste
Vinegar
to taste
Garlic
to taste
Coriander
to taste
Parsley
to taste
1
Sort the purslane, wash it, place it in salted boiling water, blanch it, drain it in a sieve, and cool it.
- Purslane: 200 g
- Salt: to taste
2
Transfer the purslane to a plate, sprinkle with finely chopped garlic, and drizzle with vinegar.
- Garlic: to taste
- Vinegar: to taste
3
Then sprinkle with cilantro and parsley.
- Coriander: to taste
- Parsley: to taste