Purslane and Cucumber Salad with Avocado Dressing

What is a Purslane? Technically, itís a weed which grows literally everywhere. The moisture-rich leaves and tender stems are crisp and have a mild lemon-peppery taste. They can be eaten raw or cooked, in many of the same ways as spinach. Purslane is used as a green leafy vegetable in many traditional cultures, especially around the Mediterranean Sea, Asia, the Middle East and Mexico.

This delicious weed has an extraordinary amount of Omega-3 fatty acid, which is normally found in fish and flax seeds. It also contains vitamin A, C, B, magnesium, calcium, potassium, iron, and potent antioxidants.

Purslane and Cucumber Salad with Avocado Dressing

Serves 4

For the Salad

      • 1 bunch Purslane, thick stems removed, roughly chopped, resulting in about 1 cup chopped purslane
      • 2 medium Cucumbers, peeled and sliced
      • 2 small Plums (optional), chopped
      • 1 tablespoon Dill or Parsley, chopped
      • 1 tablespoon Blanched Slivered Almonds, toasted

For the Dressing

    • 1 Avocado
    • 1 clove Garlic, finely chopped
    • 2 tablespoon Extra-Virgin Olive Oil
    • 1 Lime, juiced
    • 1/4 teaspoon Salt (or to taste)
    • Freshly ground Black Pepper to taste
  1. Cut the avocado in half, discard the pit. Scoop the flesh into a bowl and mush with a fork. Add the garlic, olive oil, lime juice, salt and pepper. Mix well. Or use a food processor for this dressing preparation.
  2. Combine the purslane, cucumbers, plums, dill, and almonds in a serving bowl. Pour over the dressing. Toss, add salt if needed. Enjoy!

 

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    1. Larisa Litvin says:

      So glad you enjoyed this simple and healthy recipe! ????