Purslane Salad Recipe

Purslane grows wild, often in gardens, and is considered a weed. However, this is unfortunate since it has many health benefits. The herb is a good source of omega-3 fatty acids and has several vitamins and minerals. Also, when purslane is ready to pick, so are most other fresh vegetables in the garden. The timing is perfect, in that everything for this recipe comes from the garden, except the feta and dressing. Beware, however, purslane is high in oxalic acid. Oxalic acid is an organic substance found in many wild plants, eating too much of it can make you sick and can even cause kidney stones. Spinach and chocolate are also high in oxalates.

Purslane

Ingredients

1/4 cup red wine vinegar

1 red onion, sliced thin

1 cucumber, diced

pinch of sugar

pinch of salt

pinch of pepper

4 Roma tomatoes, diced

1 cup purslane leaves and stems, diced

3 tablespoons olive oil

1 tsp fresh basil

1/4 feta cheese, crumbled

Instructions

Mix everything. Toss to combine. Let sit overnight in the fridge. Toss again before serving.

So, what's it taste like? It is refreshing. The purslane has a crunchiness similar to cucumber, and the dressing has a light flavor because it was left overnight in the fridge to allow the dressing to soak into the vegetables. 

And, what's not to love about free food straight from the garden?  

Tip-This is great served with warm and crunchy garlic bread on the side.

Purslane Chimichurri (great with herb crackers)

DISCLAIMER-The content of this article is for educational purposes only. Before using or ingesting any wild herb or plant for edible or medicinal purposes, please consult a physician, medical herbalist, or other suitable professional for advice. Be overly cautious when foraging, don't eat anything in the wild you are unsure of, and never harvest more than half of a patch of any given plant.