Summer Purslane Salad

Updated: Oct 26, 2020

Ingredients:

  • 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

Dressing:

  • 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.

Directions:

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.



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