Havuçlu Semizotu Salatası

Purslane Carrot Dip 

• 1 bunch Purslane
• 2 Carrots, grated
• 3 cloves Garlic, crushed
• 2 sprigs Dill, chopped
• 3 sprigs of Mint Leaves, chopped
• ¼ tsp. Salt
• 2 c. Thick-style Plain Yogurt
• Fresh Parsley for garnish

1. Wash Purslane well and remove leaves from main stem. Discard think stems. Allow leaves and slender stems to dry before chopping.
2. Mix all ingredients together well. Chill and allow flavors to blend for at least one hour.
3. This dish is best enjoyed cold as a side salad, or as a dip on veggies or crackers.

Purslane in the sink, ready to wash

Carrots, Garlic, Dill & Mint

Crushing the Garlic to add

Finished salad ready to serve!