SPRING SALAD


  • 1/2 bunch of parsley
  • 1/2 bunch of mint
  • 1/2 bunch dill
  • 1 tablespoon of olive oil
  • Salt
  • 1 large tomato
  • 2,2 lbs of purslane
  • 1 large cucumber
  • 1 clove of garlic
  • 1 glass of yogurt

After the tomato is washed, its skin and seeds are removed, the cucumbers are peeled and both are finely chopped. After the purslane is washed, the leaves are separated from the leaves. Finely chop the parsley, dill and mint. The garlic is crushed and mixed with yoghurt and olive oil. All are thoroughly mixed in the bowl to be served and taken to the table.

 

ENJOY YOUR MEAL


 

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