Skip to Content

Garden Purslane Salad

This post may contain affiliate links. Please read our disclosure policy.

Have you noticed 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 its power-house nutrition.  Our Garden Purslane Salad is made with the tiny leaf-heads and tender leaves of this succulent, nutrient-packed delicate herb.

Garden Purslane Salad

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 omelet.  Toss a handful of this lemony herb in the blender when you make that healthy green smoothie. 

Purslane Salad

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!

Purslane Salad

We chose purslane with its 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.

You might like these salads also:  Salade Lyonnaise with Poached Duck Egg   Butter Lettuce, Strawberries and Cocoa Nibs     Heirloom Tomato Salad with Aged Goat Cheese

Purslane Salad

Garden Purslane Salad

Yield: 4 servings
Prep Time: 30 minutes
Total Time: 30 minutes

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.

Ingredients

  • 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

Instructions

  1. Remove the leaves and leaf tips from the purslane stems and add to a salad bowl, discard stems.
  2. Add the sliced red onion, cucumber, radishes and diced jicama to the salad bow, toss to combine.

For the Creamy Lemon-Garlic Vinaigrette:

  1. 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. 

Notes

  1. Nutritional values are for the salad only.
  2. 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,
  3. Fresh purslane will keep several days in the refrigerator with the stems inside a mason jar.
  4. The creamy lemon-garlic vinaigrette can also be made in a blender.


Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 91Total Fat: 0.7gSaturated Fat: 0.1gSodium: 97mgCarbohydrates: 19gFiber: 5.4gSugar: 19gProtein: 3g

Click here to follow us on Instagram!

Please leave a comment on the blog or share a photo on Instagram

Eggplant Lasagna with Spicy Italian Sausage Meat Sauce
Eggplant Lasagna with Spicy Italian Sausage Meat Sauce
← Read Last Post
Cappuccino Semifreddo
Read Next Post →

This site uses Akismet to reduce spam. Learn how your comment data is processed.

June

Friday 16th of August 2019

Purslane is one weed I don’t mind. It grows easily in between my patio pavers with a south exposure. It self seeds everywhere if you’re not careful. It grows like portulaca. It’s mild and delicious in salads, stir fries and as a thickener in soup due to its gelatinous leaves. They resemble the leaves of a jade plant only much smaller.

Dahn Boquist

Friday 16th of August 2019

So true, it is easy to grow and some people find it a bit of an annoyance. For a weed, it is pretty tasty :)

Jill

Saturday 29th of July 2017

I have never ever heard of purslane. But your description makes me think I need to seek it out. Lovely salad too!

Jagruti

Saturday 29th of July 2017

This looks amazing! Will have to keep an eye out for purslane

Dahn

Saturday 29th of July 2017

I hope you can find it, it's a fun change from the standard salad

Emma @ Supper in the Suburbs

Saturday 29th of July 2017

I must admit I've never heard of purslane. I even googled it to see if it had a different name in British but apparently not. Will keep an eye out for it. Otherwise is there another herb you could swap it out for?

Dahn

Saturday 29th of July 2017

I don't know what other green would be quite like purslane, it is quite unique. If anyone else reading this happens to know then hopefully they chime in.

Ayngelina

Saturday 29th of July 2017

I don't know if I've ever had purslane, but it looks so healthy I need to try it.

Dahn

Saturday 29th of July 2017

I hope you can find it Ayngelina

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe