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Introduction:
Often dismissed as an annoying weed, purslane (Portulaca oleracea) is one of the most misunderstood plants in the garden. With its succulent leaves, lemony crunch, and powerhouse nutrition, this humble plant has fed civilizations for centuries. But today, many gardeners unknowingly yank it from the soil, unaware of the bounty they discard. In this article, we’ll uncover why you should welcome purslane into your kitchen—and your garden—with a delicious, easy-to-make purslane salad recipe that celebrates its vibrant flavor and health benefits.
Ingredients:
2 cups fresh purslane (cleaned and roughly chopped)
1 small red onion, thinly sliced
1 ripe tomato, chopped
½ cucumber, sliced
2 tablespoons fresh lemon juice
1 tablespoon olive oil
Salt and black pepper to taste
Optional: feta cheese, olives, or crushed toasted nuts for garnish
Preparation:
Rinse purslane thoroughly to remove any soil or grit. Pat dry.
In a large bowl, combine the purslane, onion, tomato, and cucumber.
Drizzle with lemon juice and olive oil. Toss well.
Season with salt and pepper. Adjust acidity or oil to taste.
Optional: Add crumbled feta or a handful of olives for extra flavor.
Serving and Storage Tips:
Serve the salad immediately for peak freshness and crunch.
Store leftovers in an airtight container in the fridge for up to 24 hours.
Purslane wilts quickly once dressed, so store dressing separately if prepping ahead.
Variation:
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