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Purslane Salad with Yogurt Calories
Yogurt-based, refreshing, omega-3 rich, probiotic
In season: Spring · Summer
CALORIES
GI
POTASSIUM
FIBER
Quick answer
1 serving (medium) of Purslane Salad with Yogurt (120 g) has 66 calories. That works out to 55 calories per 100 g. It contains 5 g of carbs, 3.2 g of protein, 3.2 g of fat and 1.9 g of fiber. Its 240 µg of Vitamin K covers 200% of the Daily Value. Its glycemic index is 25 (low), so it raises blood sugar slowly.
What is Purslane Salad with Yogurt?
Purslane salad with yogurt combines chopped fresh purslane leaves and tender stems with thick yogurt. It is a familiar home-style preparation in Turkey, often finished with olive oil and, depending on the cook, garlic or a pinch of red pepper.
The yogurt’s cool tang softens purslane’s gently tart, crisp-green character. In Turkey it may be served as a meze or a side with a main meal; it also works well alongside grilled vegetables or meat. The dish is mostly vegetables and yogurt, making it a refreshing, relatively light option with some fibre and protein. For a lighter version, use plain lower-fat yogurt and drizzle the oil sparingly.
Purslane Salad with Yogurt Nutrition Facts
Selected: 100 g
55
KCAL / 100G
Carbs
4.2g
· 2% DV
Protein
2.7g
· 5% DV
Fat
2.7g
· 3% DV
Fiber
1.6g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 32% · Protein 21% · Fat 47%
Purslane Salad with Yogurt Vitamins & Minerals
Vitamins
Vitamin K
200µg · 167% DV
Vitamin A
180µg · 20% DV
Vitamin C
16mg · 18% DV
Folate
52µg · 13% DV
Minerals
Magnesium
38mg · 9% DV
Potassium ⭐
320mg · 9% DV
Phosphorus
55mg · 8% DV
Calcium
70mg · 7% DV
How Nutritious Is Purslane Salad with Yogurt?
Nutrient density
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Purslane Salad with Yogurt Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Purslane Salad with Yogurt
To burn the 55 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Is Purslane Salad with Yogurt Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Purslane Salad with Yogurt Contain Allergens?
Contains these allergens:
Which Diets Is Purslane Salad with Yogurt Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Purslane Salad with Yogurt Fat Profile
SATURATED
1.6g
MONOUNSATURATED
0.7g
POLYUNSATURATED
0.4g
Omega 6:3 ratio 0.3:1
Below the ideal 4:1 — a good omega balance.
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Frequently Asked Questions About Purslane Salad with Yogurt
What is Purslane Salad with Yogurt?
Purslane Salad with Yogurt is a Turkish-style dish of fresh purslane leaves and tender stems mixed with yogurt, often with garlic. It is commonly finished with olive oil and pepper flakes and served as a cool side dish.
How do you make Purslane Salad with Yogurt?
To make Purslane Salad with Yogurt, wash and thoroughly dry fresh purslane, then chop the leaves and tender stems. Fold them into thick yogurt, add garlic if you like, and finish with olive oil and pepper flakes.
Can you eat purslane raw in Purslane Salad with Yogurt?
Yes, purslane is usually eaten raw in Purslane Salad with Yogurt. Use fresh leaves and tender stems, wash them carefully, and dry them well before mixing; cooking is unnecessary and softens the salad’s crisp texture.
What does Purslane Salad with Yogurt taste like?
Purslane Salad with Yogurt tastes cool and creamy, with a mild, slightly tangy, green flavor from the purslane. Garlic adds savory sharpness, while olive oil and pepper flakes make the finish richer and gently spicy.
Can you use Greek yogurt in Purslane Salad with Yogurt?
Yes, Greek yogurt works well in Purslane Salad with Yogurt because its thick texture clings to the leaves. If it feels too dense, loosen it with a little plain yogurt before folding in the purslane.
How do you stop Purslane Salad with Yogurt from getting watery?
Dry the purslane thoroughly and use thick yogurt to keep Purslane Salad with Yogurt from turning watery. Mix it close to serving time, since cut purslane can release moisture as the salad sits.
What goes well with Purslane Salad with Yogurt?
Purslane Salad with Yogurt pairs well with grilled meat, chicken, or legumes, and it can balance richer mains with its cool, tangy taste. Serve it as part of a mezze spread or alongside flatbread and other Turkish sides.
How long does Purslane Salad with Yogurt keep in the fridge?
Purslane Salad with Yogurt is best eaten fresh, but leftovers can be kept covered in the refrigerator. The purslane may soften and release water during storage, so stir before serving and discard it if its smell or appearance changes.
Can you make vegan Purslane Salad with Yogurt?
Yes, you can make vegan Purslane Salad with Yogurt by replacing dairy yogurt with an unsweetened, plain plant-based yogurt. Choose one that is thick and tangy, and taste the dressing before adding the purslane.
Can wild purslane be used in Purslane Salad with Yogurt?
Yes, correctly identified wild purslane can be used in Purslane Salad with Yogurt, but do not eat a plant unless you are certain of its identity. Avoid plants gathered from roadsides or places that may have been treated with chemicals.
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Nutrition data compiled from USDA FoodData Central and scientific sources.