Alstede Fresh Purslane & Sweet Corn Summer Salad
Serves: 4–6
Ingredients:
2 cups Alstede Farms organic purslane, thick stems removed
2 ears Alstede Fresh sweet corn, kernels cut from the cob (raw or lightly grilled)
1 cup Alstede Farms cherry tomatoes, halved
1 Alstede Farms cucumber, diced
2 tablespoons sliced white bunching onion
¼ cup torn fresh basil (green, purple, or a mix)
2 tablespoons chopped cilantro (optional)
Lemon Basil Vinaigrette:
3 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon Alstede Farms honey
1 small garlic clove, finely grated
Salt and freshly ground black pepper, to taste
Directions:
Whisk together the olive oil, lemon juice, honey, garlic, salt, and pepper.
In a large bowl, combine the purslane, sweet corn, cherry tomatoes, cucumber, onion, basil, and cilantro.
Drizzle with the vinaigrette and gently toss to coat.
Let the salad rest for 5 minutes before serving to allow the flavors to meld.
Enjoy chilled as a light lunch or serve alongside grilled chicken, burgers, fish, or vegetable skewers.
Farm Fresh Tip:
Purslane is one of summer’s hidden gems. Its succulent leaves have a refreshing, slightly citrusy flavor and a satisfying crunch, making it perfect for fresh salads. It’s also naturally rich in omega-3 fatty acids, vitamin C, and antioxidants. The best way to enjoy purslane and all of its nutrition is to serve it raw.
CSA Variations:
Add roasted beets for extra sweetness and color.
Toss in thin slices of banana peppers for a mild kick.
Sprinkle it with crumbled feta, fresh mozzarella, or cotija cheese.
