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Introduction
If you see this plant in your garden, you're sitting on gold and don’t even know it! Meet purslane, a succulent green that often gets mistaken for a weed but is actually a nutritional powerhouse packed with omega-3 fatty acids, antioxidants, and essential vitamins. Purslane grows wild in many regions and thrives with little care, making it one of the most underestimated yet valuable plants right in your backyard.
Not only is it free and abundant, but purslane also has a delightfully tart, lemony flavor with a pleasant crunch that adds texture and zest to dishes. In this recipe, we’ll transform this “golden weed” into a delicious, fresh Purslane & Tomato Summer Salad that’s as simple to make as it is rewarding to eat.
Ingredients:
2 cups fresh purslane leaves and tender stems, rinsed and chopped
1 cup cherry tomatoes, halved
¼ red onion, thinly sliced
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon apple cider vinegar (optional for added tang)
Salt and black pepper, to taste
Optional: crumbled feta cheese or toasted sunflower seeds for garnish
Directions:
Harvest & Prep: Gently pull the purslane from the soil, making sure to rinse thoroughly to remove dirt and grit. Trim away any tough stems and set aside the tender leaves and thinner stems.
Combine: In a large bowl, mix the purslane, halved cherry tomatoes, and sliced red onion.
Dress: In a small jar or bowl, whisk together the olive oil, lemon juice, apple cider vinegar (if using), salt, and pepper.
Toss: Pour the dressing over the salad and toss to coat evenly.
Garnish & Serve: Top with crumbled feta or sunflower seeds if desired. Serve immediately for best texture and flavor.
Serving and Storage Tips:
Serving: This salad is best enjoyed fresh, as purslane has a juicy, crisp texture that’s most vibrant right after preparation. It pairs beautifully with grilled meats, roasted vegetables, or as a light lunch on its own.
Storage: If you have leftovers, store them in an airtight container in the fridge for up to 24 hours. Note that purslane can release water over time, slightly softening the salad.
Variations:
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