Purslane Tomato Cucumber Salad

by Susan on July 15, 2011

I promised yesterday that I would let you now what I did with my purslane. Tomatoes, cucumber, avocado, purslane and a wonderful southwest dressing! A perfect background for this beautiful little plant. I am going to go eat lunch now…

To read more about the fantastic nutritional benefits of purslane, click here: Purslane

 

Purslane with Tomato, Cucumber, Avocado in a Southwest Dressing

Southwest Dressing

  • 1/3 cup water
  • 2 tablespoons fresh lime juice
  • 1/3 cup water
  • 1/3 cup cashews (soaked until soft)
  • 2 teaspoon southwest seasoning*
  • 1 clove garlic
  • 1/4 cup olive oil
  • Himalayan salt and pepper to taste

1. Place all ingredients except olive oil in high-speed blender. Blend until smooth.

2. With blender running, slowly pour olive in until blended.

3. Salt and pepper to taste.

*check the ingredients on your seasoning. Make sure it doesn’t have tons of salt or sugar. I use Pensey’s.

Salad

  • 1 tomato, cut into chunks
  • 1 cup diced cucumber
  • 1 cup diced avocado
  • 1-2 cups purslane, cut into one-inch pieces
  • Southwest Dressing to taste

1. Veggies and purslane together to mix.

2. Top with dressing to taste. (You will most likely not use all the dressing. It will freeze)

Makes two healthy servings.

 

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{ 8 comments… read them below or add one }

J3nn (Jenn's Menu and Lifestyle Blog) July 15, 2011 at 1:17 pm

That dressing sounds delish! And the picture is beautiful. Love all the greens. :)

Sue July 15, 2011 at 8:06 pm

I’m printing this and making soon. (beautiful photo) I’ve never heard of purslane but will look it up at Midtown Farmers Mkt. tomorrow.

Ginger July 16, 2011 at 11:02 am

Sue, if you can’t find it there, check your back yard! It loves to grow anywhere the soil is disturbed. Nothing could be easier to grow yourself (keeping it out of your lawn is the hard part).
At City Market in Kansas City, it is always Asian vendors who make purslane available. It makes terrific green smoothies, too!

Lucy B July 16, 2011 at 11:19 am

Ah…VERY nice compliment to the purslane!

Elizabeth's July 17, 2011 at 1:54 pm

What an amazing photography! and recipe!! glad We found your site.
please, spread the “raw”
many blessings, from Elizabeth’s Gone Raw

Meg July 18, 2011 at 5:22 pm

I just recently went raw and this recipes are so helpful. I am going to add this one to my list. Thanks for sharing! :) Beautiful picture…. :)

Deb July 18, 2011 at 9:49 pm

Thanks for sharing your recipe for purslane. I have seen it at the Farmers Market, but wasn’t sure how to use it. The salad looks delish.

Katie April 4, 2014 at 3:09 pm

When browsing your recipes, I noticed this purslane salad. We have a ton that grows in our back yard, so last year we pickled some of it! Glad to see something else to make it into this year.

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