Purslane is an amazing super-food and it’s versatile. Enjoy it raw or lightly cooked!
The health benefits:
- 7X the beta-carotene of carrots!
- 6X more vitamin E than spinach!
- 14X more Omega 3 fatty acids (found mostly in fish)!
- Significant amounts of vitamins A and C, as well as calcium, iron, magnesium and potassium and antioxidants
I grow my own purslane in my hydropnic Gardyn. If you’d like to grown your own Gardyn to table produce use offer code: SUNDAYMEALPREP for your GARDYN #ad
Ingredients
- 1 Handful of small fresh mixed greens or break apart larger lettuces
- 1 handful of purslane, larger stems trimmed off
- 3 Cherry or grape tomatoes, sliced
- 1 Radish, thinly sliced
- 3-5 Kalamata olives, halved
- 1-2 Green olives, sliced
- 1/2 Tsp capers, drained
- 1 Tbs shaved parmigiana cheese
- 1 1/2 tbs Light olive oil
- 4 thin slices of red onion
- 1/2 tsp Balsamic vinegar or red wine vinegar
- 1/2 tsp Dried oregano
- Sea salt & fresh ground pepper
Place the onion slices, oregano, olive oil & vinegar in a small dish. Season lightly with salt, pepper & oregano & stir. Remember to go easy on the salt since the capers, olives & parmigiana with add saltiness to the dish. Set the mixture aside.
Assemble the salad starting with the lettuce then the purslane. Arrange the tomato, radish, olives, & capers over the greens.
Pour the onion mixture over the top & add the parmigiana. Add ground pepper & salt to taste.
