In your shares this week you may have something that is new to all of us: “Purslane.” This plant has been known as a weed, so it is easy to grow. It is also known as a succulent herb and it is a member of the Portulaca family. It is a part of edible landscape and now it is becoming of interest to the US Department of Agriculture. Purslane contains alpha-linolenic acid, which is one of the most highly sought-after Omega-3 fatty acids. Purslane can either be used raw in salads or sautéed as a side dish. In addition to the crispy texture you would expect from a succulent, Purslane also has an interesting peppery flavor.
Tomato Cucumber and Purslane Salad
- 1 large cucumber, peeled, quartered lengthwise, seeds removed and discarded, then chopped
- 1 medium tomato, chopped
- 1 bunch purslane, thick stems removed, leaves chopped, resulting in about 1/2 cup chopped purslane
- 1 minced seeded jalapeno chile pepper
- 2-3 Tbsp fresh squeezed lemon juice
- Salt to taste
Combine all ingredients in a serving bowl. Salt to taste.
From: simply recipesShare to Print