2 cups chopped purslane – washed and chopped, include smaller stems
2 scallions chopped
½ cup parsley, mint, cilantro – of a mix or any combination of them
1 large or 2 small shredded beets (raw)
½ avocado, cubed without the pit
Juice of ½ a lemon
1 tsp Dijon-style mustard
1/3 cup EVOO or walnut oil
Salt and pepper to taste
Optional – chopped tomato and/or pepper
Purslane is often considered a weed, but it contains Vitamin A, C and E as well as calcium, iron, magnesium, manganese, and potassium. Not only all of that, it is rich in omega 3 fatty acids and melatonin. The downside is that it is high in oxalates, which are a problem for people who are vulnerable to kidney stones or intolerant to oxalates.
Prepare the salad vegetables in a medium-sized bowl. In a small jar(with a tight lid), combine the ingredients of the dressing and then cover the jar and shake it until smooth. Pour the dressing over the salad and mix and serve.