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Introduction
Often mistaken for a common garden weed, purslane is actually a nutritional powerhouse that's been quietly growing in backyards and sidewalk cracks. Packed with omega-3 fatty acids, vitamins A, C, and E, and essential minerals like magnesium and potassium, purslane is a superfood in disguise. Its slightly tangy, lemony flavor pairs well with a variety of dishes. This simple purslane salad recipe brings out the best of its crisp texture and earthy notes while delivering a health boost with every bite.
Ingredients:
2 cups fresh purslane leaves and stems (washed and trimmed)
1 ripe tomato, chopped
1 small red onion, thinly sliced
1 cucumber, diced
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice (or apple cider vinegar)
Salt and black pepper to taste
Optional: Crumbled feta cheese or chopped walnuts for topping
Directions:
Place the cleaned purslane in a large salad bowl.
Add chopped tomatoes, cucumber, and sliced onions.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
Pour the dressing over the salad and toss gently to combine.
For added richness, sprinkle with crumbled feta or a handful of walnuts before serving.
Serving and Storage Tips:
Serve immediately for maximum freshness and crunch.
This salad pairs beautifully with grilled fish, chicken, or as a refreshing side for summer meals.
If storing, keep in an airtight container in the refrigerator for up to 24 hours. Add dressing just before serving to prevent wilting.
Variations:
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