Purslane is also known as a common weed in my yard anyway. I bought some at the Farmer's Market to try it out. When it starts growing again in the yard it will become a regular part of my salads! It is super high in Omega-3 fatty acids and protein...a great vegan choice. It is also used by herbalists as a blood cleanser, has antiparasitic properties...well, see for yourself what Cornell University says here. Best of all it is a yummy, crunchy green addition to your salads.Purslane Salad with Lemon Garlic Dressing for 2
torn leaves of butter, green and red leaf lettuce
leaf clusters of purslane
2 chopped lemon cucumber or 1 persian
1 chopped tomato
You can also add cubed avocado and toasted pumpkin seeds if you have them but then you will have to eat this salad all summer long because then, well, it's just TOO GOOD!
Lemon Garlic Dressing
sliced clove of elephant garlic
juice of 1/2 lemon
6 tablespoons of extra virgin olive oil
salt and pepper to taste
Whisk together ingredients, crush garlic if you don't like the raw garlic flavor of slices. Pour over the salads right before serving evenly distributing the bits of garlic goodness. (The secret is for both you and your loved one to eat garlic together.)
Serve with great crusty bread, I served it with a loaf of Italian Semolina bread from the Farmer's Market.