Purslane is in all it's glory right now. What is usually thought of as an annoying weed is actually one of the most delicious and nutritious salad greens of the hot summer months. Fresh leaves contain surprisingly more omega-3 fatty acids than any other leafy vegetable plant. An excellent source of Vitamin-A, purslane is also a rich source of vitamin-C, and some B-complex vitamins like riboflavin, niacin, pyridoxine and carotenoids, as well as dietary minerals, such as iron, magnesium, calcium, potassium, and manganese.
Purslane, cucumber, mint, and parsley salad
INGREDIENTS
- juice of 1 lemon
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil
- 1 cucumber, peeled, halved lengthwise, seeded, and cut into 1/4-inch dice
- 1 pint cherry tomatoes, cut in half
- 1/2 cup finely chopped red onion or scallions
- 1/2 cup coarsely chopped purslane
- 1/2 cup finely chopped fresh flat-leaf parsley
- 1/4 cup finely chopped fresh mint
Combine lemon juice, salt, pepper, and oil in a bowl, whisking to combine, then stir in remaining ingredients.
