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Purslane salad (akhtsan dandur)

Name: Purslane salad (akhtsan dandur)
Total time: 15 min
Yield: 2
Ingredients: Purslane 200 g; Salt 0 to taste; Vinegar 0 to taste; Garlic 0 to taste; Cilantro 0 to taste; Parsley 0 to taste

2 servings

15 minutes

The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).

Energy value per serving

Calories

17kcal

Proteins

1.3grams

Fats

0.1grams

Carbohydrates

3.4grams

Ingredients

2servings

Purslane

200

g

to taste

to taste

to taste

to taste

to taste

Cooking steps

1
Sort the purslane, wash it, place it in salted boiling water, blanch it, drain it in a sieve, and cool it.
Required ingredients:
1. Purslane: 200 g
2. Salt: to taste

2
Transfer the purslane to a plate, sprinkle with finely chopped garlic, and drizzle with vinegar.
Required ingredients:
1. Garlic: to taste
2. Vinegar: to taste

3
Then sprinkle with cilantro and parsley.
Required ingredients:
1. Cilantro: to taste
2. Parsley: to taste

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