Name: Purslane, Cherry Tomato, and Cucumber Salad recipe
Ingredients: 1 pint cherry tomatoes, halved;3 small Persian cucumbers, thinly sliced;salt to taste;1 bunch purslane;2 tablespoons extra virgin olive oil

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Ingredients

1 pint cherry tomatoes, halved 3 small Persian cucumbers, thinly sliced salt to taste 1 bunch purslane 2 tablespoons extra virgin olive oil

Nutrition Info

191.5 calories carbohydrate: 16.2 g cholesterol: : - fat: 14.3 g fiber: 2.8 g protein: 3.1 g saturatedFat: 2 g servingSize: - sodium: 104.7 mg sugar: 4 g transFat: : - unsaturatedFat: : -

Directions

Combine cherry tomatoes and cucumbers in a salad bowl. Sprinkle generously with salt, stir well, then leave to sit while you prepare the purslane.
Rinse purslane well, then pat dry with a tea towel. Pick off any large leaves and the tender stems at the top and place in a bowl. Discard the larger sections of the stems.
Check tomato-cucumber mixture, by now, tomatoes should have released juices thanks to the salt. If not, stir well and let sit 5 minutes more.
Add purslane to the salad bowl with the tomatoes and cucumbers. Drizzle with olive oil and toss well. Serve immediately.

Recipe Yield

2 servings

Recipe Note

A simple way to enjoy purslane, which is a weed that you might be able to forage in your own backyard! Purslane has more omega-3s than any other plant source and a pleasant lemony flavor. Here I toss it with a simple mix of cherry tomatoes and cucumber for a cool salad with nice crunch.

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