Wild purslane salad with cucumbers, tomatoes, jalapeño chile, lemon juice and salt
Thick-stemmed ground cover plant with little yellow flowers that takes over the pathways around the garden beds is known as purslane can be a healthy addition to your everyday salad.
Actually,the plant is pretty, but to the gardening books it’s considered a weed. What a lot of these books don’t tell you is that purslane, the “weed” in question, is being sold at farmers markets to chefs for $7 a pound!
Not only is it edible, something like crunchy, not-as-spicy watercress, but it is packed with vitamins, minerals, and even Omega 3.
The following purslane salad recipe comes from a Mexican recipe book that I picked up on my honeymoon 11 years ago. If you too are incorporating purslane into your cooking, please let us know in the comments how you are using it.
Below is the recipe :
*Especially good served with grilled seafood.
- 1 large cucumber, peeled, quartered lengthwise, seeds removed and discarded, then chopped
- 1 medium tomato, chopped
- 1 bunch purslane, thick stems removed, leaves chopped, resulting in about 1/2 cup chopped purslane
- 1 minced seeded jalapeno chile pepper
- 2-3 Tbsp fresh squeezed lemon juice
- Salt to taste
Mix everything together and enjoy!