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Introduction
If you spot this humble green plant growing wild in your garden or along sidewalks, don’t be so quick to pull it out! Known as purslane, this succulent weed is a nutritional powerhouse packed with omega-3 fatty acids, antioxidants, and vital minerals. Not only is it edible, but it’s also delicious with a slightly lemony, crisp bite. In today’s recipe, we’re turning this underdog plant into a vibrant, refreshing salad that could easily become your summer favorite.
Ingredients:
2 cups fresh purslane (rinsed and trimmed)
1 medium cucumber (sliced)
1 cup cherry tomatoes (halved)
¼ red onion (thinly sliced)
2 tablespoons fresh lemon juice
1 tablespoon olive oil
Salt and pepper to taste
Optional: Crumbled feta cheese or chopped walnuts for extra flavor
Directions:
Harvest & Clean: If harvesting wild purslane, ensure it hasn’t been sprayed with chemicals. Rinse thoroughly under cool water and trim any thick or tough stems.
Prep Veggies: Slice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.
Combine: In a large bowl, mix the purslane, cucumber, tomatoes, and onion.
Dress It Up: Drizzle with lemon juice and olive oil. Toss gently until evenly coated.
Season: Add salt and pepper to taste. Top with feta or walnuts if desired.
Serving and Storage Tips:
Serve Fresh: This salad is best enjoyed immediately for maximum crispness and flavor.
Make Ahead: You can prep the veggies ahead of time, but keep the dressing separate until just before serving.
Storage: Store leftovers in an airtight container in the fridge for up to 24 hours. Purslane holds up better than most leafy greens!
Variations:
Southwestern Style: Add black beans, corn, avocado, and a dash of chili powder for a Tex-Mex twist.
Mediterranean Vibes: Toss in Kalamata olives, sun-dried tomatoes, and a splash of balsamic vinegar.
Protein Boost: Top with grilled chicken, shrimp, or hard-boiled eggs to turn this into a full meal.
FAQ:
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