Leave the red onion, red wine vinegar, and lemon juice in a bowl aside to marinate. In a large bowl, put the purslane, drizzle with yogurt and olive oil, and distribute them evenly over the greens using tongs.
Add the lemon zest, salt, and pepper, stir, and then add the red onions, vinegar, and lemon juice. Stir again, add the remaining ingredients, and enjoy it!
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