How to make
Wash the purslane and pick off only the leaves and the more tender tips. Discard the thick stems as they are tougher.
Wash and strain the lettuce and peel the cucumber and cut it into slices.
Mix everything in a bowl and season with olive oil, salt and balsamic vinegar.
Transfer into another serving plate and sprinkle with sunflower seeds.
Pour the salad with a yogurt sauce made from the smoothly mixed yogurt, mayonnaise, pressed garlic, salt, spices to taste and balsamic vinegar (it can be replaced by lemon juice and the yogurt can be replaced by soy milk).
The healthy purslane salad with yogurt sauce is ready.
