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Introduction
Often overlooked and even pulled from gardens as an unwanted weed, purslane (Portulaca oleracea) is actually a nutritional powerhouse hiding in plain sight. This humble plant thrives in poor soil and sunny spaces, making it a resilient survivor — much like the seniors who stand to benefit most from its healthful properties. Rich in omega-3 fatty acids, antioxidants, magnesium, and vitamins A, C, and E, purslane may support joint health, heart function, and cognitive well-being.
Let’s explore a delicious and easy recipe that transforms this wild green into a savory delight — perfect for seniors seeking to boost their health without sacrificing flavor.
Ingredients
Purslane and Chickpea Salad (serves 2-3)
2 cups fresh purslane leaves and tender stems, washed and chopped
1 cup cooked chickpeas (or canned, rinsed)
½ red onion, thinly sliced
1 small cucumber, diced
1 clove garlic, minced
2 tablespoons olive oil
Juice of 1 lemon
Salt and pepper to taste
Optional: Feta cheese or avocado slices for added creaminess
Directions
In a large bowl, combine the purslane, chickpeas, red onion, and cucumber.
In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper.
Pour the dressing over the salad and toss until well mixed.
Let the salad sit for 10–15 minutes before serving to allow flavors to meld.
Serving and Storage Tips
Serve chilled or at room temperature, preferably within an hour of preparation for best texture.
Store leftovers in an airtight container in the fridge for up to 2 days. Purslane will maintain its crunch better than many leafy greens.
Add a slice of crusty bread or a cup of herbal tea to make it a full light meal for seniors.
Variations
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