Have you notice the increase of the superfood purslane in your local farmer’s markets recently? This herb has been around a long time and it is finally getting noticed for it’s power-house nutrition. Our Garden Purslane Salad is made with the tiny leaf-heads and tender leaves of this succulent, nutrient-packed delicate herb.
Purslane is by far one of the most nutritious and healthy greens that you can add to your vegetable list. Purslane is a succulent plant that is a nutrient-dense herb with a huge dose of Omega-3 fatty acids making it a heart-healthy superfood. That is the same Omega-3 that you get when eating salmon or sardines!
Try Purslane sautéed with bacon, add some to a stir fry or chopped and added to an omelette. Toss a handful of this lemony herb in the blender when you make that healthy green smoothie.
Our backyard garden is a virtual salad bowl with purslane, red and green leaf lettuce, baby kale, spinach, radishes, green onions and tomatoes. The garden is thriving and we recently used a picking of our garden-fresh green peas to post a pot of Fresh Pea Soup St. Germain. It will be a while yet for the sweet corn to be ready to pick, but what a garden! All organic and fresh!
We chose purslane with it’s slightly lemon flavor for our salad, we removed the tender leaves and tiny tips off of the stem and added a crunchy mix of sliced cucumbers, radishes, red onions and diced sweet jicama. A simple creamy lemony-garlic vinaigrette dresses up this salad for the party.
Garden Purslane Salad
Our Purslane Salad uses the tender leaves and tips of the herb and includes crunchy cukes, radishes, onion, jicama and a creamy lemon-garlic dressing.
- 12 ounces fresh purslane leaves and tips
- 1/2 red onion, thinly sliced
- 1/2 long green cucumber, thinly sliced
- 4-5 red radishes, thinly sliced
- 1 small jicama, diced-about 1 cup
- 1 cup crunchy salad croutons
Creamy lemon-garlic vinaigrette
- 1/2 cup fresh lemon juice
- 2 teaspoons Dijon mustard
- 2 cloves garlic, grated or crushed
- 3/4 cup olive oil
- Sea salt and freshly ground black pepper
- Remove the leaves and leaf tips from the purslane stems and add to a salad bowl, discard stems.
- Add the sliced red onion, cucumber, radishes and diced jicama to the salad bow, toss to combine.
For the Creamy Lemon-Garlic Vinaigrette:
- In a small dish, add the lemon juice, Dijon mustard and garlic, whisk to combine. Slowly add the olive oil in a thin stream while continuing to whisk until creamy.
- Nutritional values are for the salad only.
- The creamy lemon-garlic vinaigrette will make 1 1/2 cups (24 tablespoons) Nutritional Values per tablespoon are: Cals: 56, fat: 6.4, Sat.Fat: 0.9,
- Fresh purslane will keep several days in the refrigerator with the stems inside a mason jar.
- The creamy lemon-garlic vinaigrette can also be made in a blender.
Serving Size 1 1/2 cups
Amount Per Serving
% Daily Value
Total Fat 0.7 g
Saturated Fat 0.1 g
Sodium 97 mg
Total Carbohydrates 19.3 g
Dietary Fiber 5.4 g
Sugars 2.9 g
Protein 3.1 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.