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Sicilian Purslane Salad – Sharon Palmer, The Plant Powered Dietitian


The primary time I attempted a purslane salad was on the tiny Sicilian Island of Pantelleria—and it was divine. The earthy chunk of the foraged wild greens, with native vine-ripened tomatoes, capers, and olives was so rustic and easy, but completely particular. Purslane often grows as a typical weed in most sunny gardens. I’ve it in my backyard, however my canines wish to “water it”! I may discover it by the bunch at farmers markets in California. The small succulent leaves have a moist, barely minty taste that accents salads superbly. In honor of Sicilian meals traditions, I created this simple, scrumptious purslane salad that jogs my memory of a heat, sun-drenched day on the Mediterranean. Let it mild up your desk too.

Wild purslane in a area in Monterrey, California.

Chop recent purslane into the salad. It’s additionally good in wraps, or sandwiches.

 

Print

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Sicilian Purslane Salad



  • Creator:
    The Plant-Powered Dietitian

  • Prep Time:
    12 minutes

  • Complete Time:
    12 minutes

  • Yield:
    6 servings 1x

  • Eating regimen:
    Vegan

Description

Use wild or cultivated purslane on this conventional plant-based (vegan), gluten-free) Mediterranean recipe for Sicilian Purslane Salad, which additionally contains lettuce, cherry tomatoes, olives, caper with balsamic vinegar and olive oil.


  • 2 cups assorted child lettuce leaves
  • 1 small bunch purslane (about 2 cups)
  • 1 cup cherry tomatoes, halved (or 1 massive tomato, sliced)
  • 1 cup olives (Greek, Sicilian, or Italian)
  • 2 tablespoons capers, rinsed, drained
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • Sea salt and freshly floor black pepper, as desired

 


Directions

  1. Place lettuce greens in a salad bowl or platter.
  2. Clear purslane and take away leaves. Add to lettuce greens.
  3. Add tomatoes, olives, and capers and toss collectively gently.
  4. Drizzle with olive oil and balsamic vinegar. Sprinkle with sea salt and freshly floor black pepper as desired.
  5. Serve instantly.

  • Class: Salad
  • Delicacies: American

Vitamin

  • Serving Dimension: 1 serving
  • Energy: 60
  • Sugar: 1 g
  • Sodium: 288 mg
  • Fats: 5 g
  • Saturated Fats: 1 g
  • Carbohydrates: 4 g
  • Fiber: 2 g
  • Protein: 1 g

Key phrases: vegan salad, purslane salad, simple salad recipe

For different plant-based salads, try a few of my favorites:

Green and Gold Brown Rice Salad
Farmers Market Tomato Arugula Salad
Green Bean, Chickpea, and Farro Salad with Za’atar

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