Name: Purslane, Cucumber, and Feta Salad recipe
Ingredients: 1 English cucumber, sliced;½ small red onion, thinly sliced;salt to taste;1 bunch purslane;1 cup crumbled feta cheese;2 tablespoons extra-virgin olive oil;2 teaspoons red wine vinegar

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Ingredients

1 English cucumber, sliced ½ small red onion, thinly sliced salt to taste 1 bunch purslane 1 cup crumbled feta cheese 2 tablespoons extra-virgin olive oil 2 teaspoons red wine vinegar

Nutrition Info

176.1 calories carbohydrate: 5.4 g cholesterol: 33.4 mg fat: 14.8 g fiber: 0.5 g protein: 6 g saturatedFat: 6.6 g servingSize: - sodium: 463.5 mg sugar: 3.1 g transFat: : - unsaturatedFat: : -

Directions

Combine cucumber and onion in a salad bowl. Season with salt and stir well.
Rinse purslane and pat dry with a tea towel. Pick off large leaves and tender upper part of the stems. Discard woody ends of the stems.
Add purslane to cucumber mixture along with feta cheese, olive oil, and vinegar. Toss well. Taste and season with additional vinegar or salt, if desired. Serve immediately.

Recipe Yield

4 servings

Recipe Note

Fresh and flavorful purslane combines with crunchy cucumber and salty feta for a lovely salad. Purslane has more omega-3s than any other leafy green, so I try to eat a lot of it when it's in season each summer.

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