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Purslane and Herb Salad is a hearty and refreshing salad mix. It is literally one of the most nutritious green salads you can add to your vegetable list. Purslane is a succulent plant that is a nutrient-dense herb with a high concentration of Omega-3 fatty acids, making it a heart-healthy superfood. This is the same Omega-3 found in salmon and sardines.
Purslane, with its glossy, plump leaves, may be found at a farmers market, or it may grow in the cracks of your sidewalk or in your yard. Fortunately, because this incredibly nutritious and juicy green is a weed, it grows wild almost everywhere. A generous amount of chopped parsley and a simple vinaigrette complement its herbal, lemony crunch.
Health Benefits of Purslane and Herb Salad
Purslane contains potent antioxidants that stimulate collagen and cell repair, reducing the appearance of wrinkles and scarring. Manganese activates antioxidant enzymes and copper promotes hyaluronic acid, which plumps the skin.
Purslane and Herb Salad Recipe
The most basic way to enjoy purslane herbs in food is to eat them fresh and raw, just like spinach. Use it in salads, as sandwich greens, or as a green topping for tacos and soup. Purslane can also withstand heat. However, when cooking with purslane, sauté gently; overcooking will make it slimy. How to See if Your Cannabis Plant is Female or Male
Purslane and Herb Salad
Ingredients
- 4 cups packed purslane
- 4 cups packed arugula
- 2 cups packed cilantro
- 2 cups packed flat-leaf parsley
- 1 cup packed salad sprouts
- 1 ⁄4 cup extra-virgin olive oil
- 1 ⁄4 cup walnut oil
- 2 ⁄3 cup white balsamic vinegar
- 2 tsp. freshly grated horseradish
- 2 tsp. whole grain mustard
- Kosher salt and freshly ground black pepper
- 6 oz. goat cheese crumbled
- 1 1 ⁄2 cups walnuts roughly chopped
- Edible flowers to garnish (optional)
Instructions
- In a large bowl, toss the purslane with the arugula, cilantro, parsley, and sprouts.
- In a small bowl, whisk both oils with the vinegar, horseradish, and mustard until smooth.
- Pour the dressing over the salad, season with salt and pepper, and toss to combine.
- Crumble the goat cheese over the salad and sprinkle with walnuts and edible flowers, if using, before serving.
