Purslane Salad With Tomato and Cucumber2019-07-12
- Yield : 4
- Servings : 4
- Prep Time : 15m
- Ready In : 15m
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Purslane is tasty, healthy, easy and also economical for the housewife to put on the table every day. Purslane Salad is wonderful served as an appetizer or salad. It’s also vegan salad.
- 1 bunch of purslane (large bunch)
- 3 medium tomatoes, finely diced
- 2 cucumbers, diced
- 1 carrot peeled (optional)
- 1 cup of fresh mint (chopped)
- 1/4 cup walnut
- 1 lemon, juice of
- 4 -5 tablespoons olive oil
- Salt to taste
Rinse purslane well, then pat dry with a tea towel. Pick off any large leaves.
Combine all of the vegetables in a large bowl.
Whisk together oil, lemon juice, and salt.
Add the dressing and again, mix well so that all the leaves are coated.
Decorate with walnuts and serve. Enjoy!