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Summer Purslane Salad

June 26, 2023 by andreea fegan 1 Comment

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This summer purslane salad is paired with summer fresh tomatoes, onions, artichoke hearts, cucumbers, and creamy tahini dressing. It’s a gift of the garden’s bounty!

Purslane Salad
Original post, August 2020, updated 2023

While some people view purslane as a pesky weed, I think of it as a nutritional powerhouse and a free wild edible you can grow just about anywhere. Purslane looks a little bit like a succulent, with its puffy, juicy leaves and strong stem. It grows willingly in any area that has been disturbed (think of pulling out weeds, and the dirt now becomes airy, puffy, and open to any seed that falls into it). It’s high in omega 3’s, which is an interesting fact for a green leafy plant. Plus, as is the case with any green, it’s a good source of chlorophyll, fiber and is simply delicious. It’s sort of a blank slate plus a crunchy texture, which means it goes well with any vegetable you pair it with. Sometimes, though, I think it has a hint of lemon and cucumber.

purslane wild edibles
For this salad here, you’ll want to use the thin stems and leaves, not the thick inner stem.

Where To find Purslane

If you’re lucky to grow it in your back yard (just be sure it’s not around an area where cars go by, and exhaust), then you’re lucky. Otherwise, you can find it at farmers markets that think outside the box and love this weed as much as I do!

Summer Purslane Salad Ingredients

  • 2 handfuls tender purslane leaves and thin stems (leave the thicker stems behind)
  • 1 handful of artichoke hearts
  • 1/2 English cucumber, sliced
  • handful of cherry tomatoes, sliced in half
  • torn basil leaves
  • 1/4 red onion, sliced
  • Some tahini dressing (herbed or plain)
  • Half a recipe or so of smoky chickpeas

Combine the salad ingredients together, and serve with the chickpeas and tahini dressing, as desired. In total, this recipe serves about 2 people.

purslane tahini dressing

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purslane salad summer

Summer Purslane Salad

Andreea Fegan, www.LittleBitesOfJoy.com
This summer purslane salad is paired with summer fresh tomatoes, onions, artichoke hearts, cucumbers, and creamy tahini dressing. It's a gift of bounty!
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Ingredients
  

  • 2 handfuls tender purslane leaves and thin stems (leave the thicker stems behind)
  • 1 handful artichoke hearts (canned in oil or plain, in a tin)
  • 1/2 English cucumber, sliced
  • handful cherry tomatoes, sliced
  • torn basil leaves
  • 1/4 red onion, sliced
  • one recipe tahini dressing (herbed or plain), as desired
  • half recipe or so of smoky chickpeas

Instructions
 

  • Combine the salad ingredients together, and serve with the chickpeas and tahini dressing. In total, this recipe serves about 2 people.

Notes

For tahini recipe, visit: https://littlebitesofjoy.com/tahini-dressing-with-variations/

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Filed Under: Recipes, Salads/Dressings Tagged With: artichoke, basil, cucumber, lemon, onion, purslane, salad, summer, tahini, tomatoes

Previous Post: « Cantaloupe Arugula Salad with Pine Nuts and Mint
Next Post: Pickled Red Onions and Cucumbers »

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    March 15, 2021 at 11:44 pm

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