Purslane Salad
Loving all this purslane that grows everywhere around in the summer? Me too! If you are thinking of creative ways to use this healthy wild edible plant, here is a recipe for a delicious purslane salad that is ready in no time.
For anyone curious to learn a bit more about purslane, its health benefits and how to forage it and cook with it, check out this article: What is Purslane and How to Use It.
Today I want to share an easy recipe for a refreshing summer purslane salad you can make with raw or cooked purslane. I will also give you some tips and ideas about cooking purslane and combining it with other ingredients to get super tasty and healthy meals.
Purslane salad ingredients
To make this easy, healthy and super tasty purslane salad, you will need the following ingredients:
- Purslane
- Fresh cucumbers
- Cherry tomatoes
- Lettuce or other soft seasonal greens – lamb’s lettuce, arugula, watercress and baby spinach all work great.
- Black olives (optional)
- Extra virgin olive oil
- Balsamic vinegar
- Sea salt or Himalayan salt
How to make purslane salad
Making this tasty purslane salad is beyond easy: chop all the vegetables, add some pitted black olives, sprinkle with sea salt and drizzle with good-quality olive oil and balsamic vinegar.
Instead of olives, I sometimes like to add some other energy-rich ingredients such as walnuts or roasted almonds.
Extra tips
- To make this salad taste even more decadent and delicious, you can use oven-baked cherry tomatoes or tomato confit instead of fresh ones. To bake the tomatoes, I like to cut them in half, add a pinch of sea salt, drizzle with some olive oil and put them in an oven at 200 °C for 15 minutes.
- Add oven-baked sweet potatoes to the salad to make a fulfilling meal! Check out this post to learn how to make the most delicious oven-baked sweet potatoes.
- If you prefer cooked purslane, feel free to use it in this salad instead of raw one. Works amazing! Check out this article for more information about cooking purslane and ideas for combining it in meals.
Cooking purslane
Purslane is easy to cook – boil it for three minutes and you are good to go. If you’d like to learn more about cooking purslane and cool flavour combinations that include cooked purslane, check out this article:
Cooked Purslane with Creamy Sesame Dressing
More about purslane
Read this article about what is purslane and how to use it to find out more about this wonderful plant, how to recognise and pick it and what are its health benefits.
Purslane Salad
Enjoy this easy recipe for a refreshing summer purslane salad you can make in no time. It is amazing both with raw or cooked purslane.
Ingredients
- 1 cup chopped purslane
- 1 cup chopped fresh cucumbers
- 1 cup chopped cherry tomatoes
- 3 cups chopped lettuce or other soft seasonal greens - lamb’s lettuce, arugula, watercress and baby spinach all work great.
- ½ cup black olives (optional)
- 2 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- A pinch of sea salt or Himalayan salt
Instructions
- Chop all the vegetables and mix them in a bowl.
- Sprinkle with salt and drizzle with olive oil and balsamic vinegar.
- Mix and serve.
Notes
- Instead of raw purslane, you can use cooked one. In that case, I would go for a larger quantity and I wouldn’t chop it. Just boil about two handfuls of purslane for 3 minutes and strain. It will lose a lot of its volume and you will end up with about a cup of cooked purslane.
- Instead of olives, you can use walnuts as another fantastic ingredient to add some healthy fats and protein to your meal.
