Purslane Salad with Olive Oil

A summer salad of crisp purslane, tomato and red onion tossed with garlicky lemon and olive oil. Great alongside meat, meatballs or bean dishes; vegan.

Ingredients

• 500 g purslane
• 200 g (2 medium) tomatoes
• 80 g (1 small) red onion
• 40 g (3 tbsp) olive oil
• 30 g (2 tbsp) lemon juice
• 5 g (1 clove) garlic
• 5 g (1 tsp) salt

Instructions

1. 1

   Remove the thick stems from the purslane, wash it several times in plenty of water, drain and roughly chop.

2. 2

   Dice the tomatoes and slice the red onion into thin half-moons.

3. 3

   Crush the garlic with the salt and whisk with the lemon juice and olive oil for 30 seconds.

4. 4

   Combine the purslane, tomatoes and onion in a large bowl, add the dressing, toss gently and serve right away.

Nutrition

Per serving