Raw Purslane Salad

Raw Purslane Salad

Serves 6

This salad is not strict on measurements and is meant to inspire you to make it your own. I prefer a ratio of more purslane to other vegetables.

Prepping purslane: Immediately after harvesting, cut off roots and discard thick and large stems. If you choose to use the stems, make certain to cut into bite size pieces. Place in a colander and wash the purslane numerous times to remove dirt: set the colander in a large deep bowl and fill with water, swishing the purslane by hand – the sediment will fall to the bottom bowl. Throw off water. Repeat 2 to 3 times until cleaned. Drain and allow purslane to dry off.

Ingredients

5 cups purslane, cut into 2 inch pieces

1 red bell pepper, sliced

1/4 small red Onion, sliced thin

1 – 2 tomato, sliced large chunks

5 – 8 radishes, halved and sliced thin

1/4 cup vinaigrette salad dressing

1 clove garlic, minced

Salt

Pepper

Method

Prepare and cut vegetables. Add to large bowl. Add salad dressing, season with salt and pepper. Mix well. Allow to sit for at least 30 minutes if time allows.  Serve cold or at room temperature.

Variation

Veggies:  Avocado, potatoes, cucumbers, jicama

Dressing:  Create your own or use your favorite bottled dressing