Purslane Salad with Mint and Parsley

I was picking rhubarb in my neighbors, Howard’s, garden and noticed a beautiful batch of purslane. He confirmed that’s what it was and with all the rain it was lush. Well, most of us in the states consider it a weed. I have seen it in my herb cookbooks but have never tried it. My Uncle was here and loves to try different things.  My book says to use it in salads raw or cook it like spinach. My Uncle looked it up on-line and it is loaded with nutrients. We created a salad with fresh parsley, mint and lemon juice. We really liked it and it reminded us of a Mediterranean salad that we have had, very refreshing. I don’t know why we don’t use this more often; it is crunchy and tastes like lettuce. So, don’t compost this weed, eat it. Thanks for the weeds Howard.

Purslane Salad with Mint and Parsley

1 cup of cleaned purslane leaves and small stems

½ cup chopped fresh mint leaves

½ cup chopped fresh parsley

¼ cup slivered Vidalia onion or any sweet onion

1 tomato, chopped

¼ cup fresh squeezed lemon juice and pulp

2 Tablespoon extra-virgin olive oil

Salt and freshly ground black pepper to taste

In a medium size mixing bowl add, Purslane, mint, parsley, onion and tomatoes; toss until combined. In a small bowl whisk the lemon juice with pulp and olive oil until smooth add salt and pepper to taste. Pour over herbs and toss gently to combine.

I made this recipe so it’s easy to double or triple. This would serve 2 as a side salad.

Posted in Greens, Herbs | 2 Comments »

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