There is a special ingredient that my CSA grows, and I have grown fond of it’s special crunch — beautiful, green purslane

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Purslane Salad
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It makes a powerful addition to a chopped summer salad.  I mixed together fresh tomato, purslane, cucumber and basil with a simple lemon and olive oil dressing for a crunchy cool summer salad.  Enjoy!

Purslane Salad

purslane, rinsed and chopped (about 4 cups)
ripe fresh tomato, chopped (about 2 cups)
cucumber, chopped (about 2 cups)
3 TB olive oil
juice of 1/2 lemon
1/2 tsp sea salt, or to taste
3 TB fresh basil, chiffonade (optional)

Mix all ingredients together and enjoy.

One Comment Add yours

  1. veganneeds says:

    yay purslane 🙂 awesome!
    happy to connect with you & just started following …I have a vegan blog with some recipes, product reviews & environmental health posts!

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