You might be surprised that purslane contains Omega 3 oils as much as fish. It is a good pain reliever. Cleans blood, good for supporting diets. Best to eat fresh but also prepare hot or cold dishes with it too.
If you can not find purslane in the market check your garden, you might be surprised to find it. Make sure you rinse well before starting the salad.
This is a simple recipe for purslane salad. The dressing does make a difference.
Hope you will try and enjoy.
Purslane Salad
Refreshing, healthy, colorful salad.
Servings 1 large salad dish
Calories 45kcal
Ingredients
- 1 bunch purslane
- 2-3 garlic cloves
- 2 tomatoes
- 1 carrot
- 100 millilitres extra-virgin olive oil
- 2-3 tablespoons vinegar
- 1 tablespoon lemon’s juice
- 1 pinch red pepper flakes
- ½ teaspoon salt to taste
- 1 teaspoon mustard
- 1 teaspoon flaxseed
- 1 teaspoon nigella seeds
- 50 grams walnuts optional
Instructions
- Cut off the stems of the purslane. Rinse well. Soak in water to cover, sprinkle 2 tablespoons of vinegar and set aside for at least 10 minutes. Rinse again. Tear or cut each purslane stalk to 3-4 pieces. Put the purslane in a serving bowl.
- Peel and dice the carrot. Add.
- Peel and cut the tomato into small cubes. Add.
- Crush the garlic cloves.
- For the dressing put the garlic cloves, vinegar, mustard, olive oil, lemon juice and the other spices in a bowl and mix well.
- Drizzle on the purslane, mix all again to blend. Sprinkle with some flax seed and nigella seeds.
- Garnish with coarsely chopped walnuts.
- Chill and serve.