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In a large bowl, combine purslane, tomato, cucumber, and red onion.
In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
Pour dressing over the salad and toss well to coat all ingredients evenly.
Top with feta cheese or avocado if using.
Let the salad sit for 10 minutes to allow flavors to meld. Serve chilled or at room temperature.
Serving and Storage Tips
Serve as a side dish with grilled meats or as a light lunch with crusty bread.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Purslane holds up well and doesn’t wilt as quickly as lettuce.
Variations
Add Protein: Toss in chickpeas, grilled chicken, or boiled eggs.
Go Global: Add a dash of cumin and swap lemon for lime for a Middle Eastern twist.
Smoothie Time: Blend with pineapple, banana, and coconut water for a hydrating green smoothie.
Cook It: Sauté purslane with garlic and olive oil, then serve over rice or pasta.
FAQ
Q: Is purslane safe to eat raw?
A: Absolutely! Just make sure it’s washed well. Its crunchy texture is ideal for salads.
Q: Can I cook purslane?
A: Yes, it can be steamed, sautéed, or added to soups and stews like you would with spinach or kale.
Q: Where can I find purslane?
A: You might already have it growing in your garden! Otherwise, look for it at farmers markets or international grocery stores.
Q: What does purslane taste like?
A: It has a slightly tangy, lemony flavor with a crisp texture—somewhere between spinach and watercress.
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