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A refreshing salad made with purslane, tomato, and yogurt, providing fiber and calcium.
In season: Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Yogurt, Tomato, and Purslane Salad (180 g) has 70 calories. That works out to 39 calories per 100 g. It contains 6.8 g of carbs, 4.5 g of protein, 3.2 g of fat and 1.4 g of fiber. Its 68.4 µg of Vitamin K covers 57% of the Daily Value. Its glycemic index is 20 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 180 g
70
KCAL / 180G
Carbs
6.8g
· 2% DV
Protein
4.5g
· 9% DV
Fat
3.2g
· 4% DV
Fiber
1.4g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 37% · Protein 24% · Fat 39%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 70 kcal | |
| Total fat | 3.2 g | 4% |
| Saturated fat | 1.71 g | 9% |
| Trans fat | 0.05 g | |
| Sodium | 63 mg | 3% |
| Total carbohydrate | 6.8 g | 2% |
| Fiber | 1.4 g | 5% |
| Protein | 4.5 g | 9% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 180 g | 70 kcal |
| 2 tablespoon (small) | 30 g | 12 kcal |
| ½ cup (small) | 90 g | 35 kcal |
| 100 g | 100 g | 39 kcal |
| 1 serving (medium) | 150 g | 59 kcal |
| 1 bottle (large) | 250 g | 98 kcal |
| 1.5 cup (large) | 270 g | 105 kcal |
| 1 serving (extra large) | 300 g | 117 kcal |
Calculated from 39 calories per 100 g.
To make yogurt, tomato, and purslane salad, wash and thoroughly dry the purslane, then mix it with chopped tomato and yogurt. Add salt and, if you like, garlic. Combine the ingredients shortly before serving to keep the greens crisp.
Yes, purslane is usually eaten raw in yogurt, tomato, and purslane salad. Wash it carefully to remove grit, dry it well, and mix it with the tomato and yogurt; cooking is unnecessary for this fresh salad.
Purslane tastes mildly tangy and fresh, with tender leaves and a slight crunch in yogurt, tomato, and purslane salad. Its gentle flavor works well with creamy yogurt and juicy tomato without overpowering either.
No, you can keep the tender stems in yogurt, tomato, and purslane salad. Remove only thick or tough sections, since the soft stems are edible and add a pleasant crunch alongside the leaves.
Rinse purslane for yogurt, tomato, and purslane salad several times under cool running water, separating the leaves and stems so trapped soil washes away. Drain and dry it thoroughly before mixing; grit and excess water can spoil the salad’s texture.
Yogurt, tomato, and purslane salad turns watery when wet greens, juicy tomato, or salt sit together for too long. Dry the purslane, remove especially watery tomato pulp if desired, and add the salt and yogurt just before serving.
You can wash and dry the purslane and chop the tomato ahead, but wait to assemble yogurt, tomato, and purslane salad until serving. Keeping the components separate helps the leaves stay crisp and prevents the yogurt from thinning.
Keep leftover yogurt, tomato, and purslane salad covered in the refrigerator and eat it preferably the same day. The tomato and purslane release liquid as they stand, so the salad quickly loses its fresh texture.
Serve yogurt, tomato, and purslane salad alongside grilled chicken, meat, or a vegetable main course. Its cool, tangy yogurt dressing also complements warm grains or roasted vegetables, especially as part of a summer meal.
No, yogurt, tomato, and purslane salad does not freeze well. Thawed purslane becomes limp and watery, while yogurt can separate; make this salad fresh instead of freezing leftovers.
Vitamins
Vitamin K
68.4µg · 57% DV
Vitamin C
18mg · 20% DV
B12
0.45µg · 19% DV
B2
0.16mg · 12% DV
Minerals
Copper
0.16mg · 18% DV
Phosphorus
119mg · 17% DV
Magnesium
70mg · 17% DV
Potassium ⭐
540mg · 16% DV
Sodium
63mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 70 calories in 1 cup (medium) (180 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.
Yogurt, Tomato, and Purslane Salad combines tender, slightly tangy purslane leaves with juicy tomato and cool yogurt. It is familiar in Turkish home cooking, especially in warm weather, when purslane is in season. Served chilled, it makes a refreshing side or part of a meze spread; it also pairs well with grilled foods and fresh bread. The yogurt softens purslane’s bright, gently sour taste without masking it.
Purslane contributes fibre, while yogurt adds protein and calcium, making this a light, satisfying addition to a meal. It has 39 calories per 100 g. For a looser, lighter dressing, thin the yogurt with a little water, and mix the salad shortly before serving so the leaves stay fresh.
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.
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.
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.
Contains these allergens:
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
SATURATED
1.71g
MONOUNSATURATED
0.86g
POLYUNSATURATED
0.49g
Omega 6:3 ratio 1.2:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.