| Prep: 20 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 285 | 20g | 4g | 24g |
| sugars | fibre | protein | salt |
| 7g | 3g | 6g | 0.7g |
When people think about Texas, the immediate association is usually barbecue and Tex-Mex. This is a fair connection, given the region’s vibrant culinary landscape and its beautiful mesh of flavors. But having grown up here, I’ve always sought to go beyond the typical dishes and uncover the colorful variety of our local produce, and this leads me right to our recipe for the day, Purslane Salad with Lemon-Parsley Dressing.
A Modern Twist on Traditional Salads
No dish can fully embody the warm, fresh, and nourishing identity of the south like a vibrant salad—a colorful mix of local fruits, vegetables, and of course, purslane. Yes, you heard me right, purslane! This refreshing weed, often unnoticed and underutilized, is central to this fantastic salad, infusing it with its tangy flavor and a texture that snaps delightfully in every bite.
The Health Perks of Purslane
Not only is purslane delicious, but it’s one powerhouse of nutrition. According to Healthline, it contains significant amounts of Omega-3 fatty acids usually found in fish and flax seeds. Add to that a high content of Vitamin E and C, dietary fiber, and important minerals like magnesium, potassium, and calcium, and you’ve got yourself a superfood.
The lemon-parsley dressing, which includes extra virgin olive oil, is another nutritional plus, offering healthy fats and packed with antioxidants. The brightly colored mixed berries, nutrient-rich olives, and vitamin-pack-cucumbers not only contribute to the enticing visual appeal but also boost this salad’s health quotient. The feta crumbles add just enough creamy texture and tang to unify this sensational selection of ingredients.
A Versatile Accompaniment
This Purslane salad with Lemon-Parsley dressing might remind you of the classic Greek salad, but with a distinctively Southern twist. It can stand on its own as a delightful lunch or become a fantastic side dish to accompany your grilled meats or fish. If you’re a fan of Mediterranean cuisine, this salad will feel right at home at your table.
So, are you ready to give this recipe a shot and introduce a new, exciting dish to your home? With its vibrant array of flavors, its nutritional prowess, and its Texas charm, I guarantee it will become one of your kitchen classics!
What You’ll Need
- 6 cups fresh purslane, washed and dried
- 2 cups mixed berries (strawberries, blueberries, etc.)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, peeled and sliced
- 1 medium red onion, thinly sliced
- 1/2 cup kalamata olives, pitted
- 1/4 cup feta cheese, crumbled
- 1/2 cup fresh parsley, finely chopped
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 2 tablespoons honey
- 1 clove garlic, minced
- Salt and pepper to taste
Method
Step One
In a large salad bowl, combine the fresh purslane, mixed berries, cherry tomatoes, cucumber, red onion, kalamata olives, and feta cheese. Toss them together until well mixed.
Step Two
In a small bowl, combine the finely chopped parsley, extra virgin olive oil, fresh lemon juice, honey, and minced garlic. Whisk them together until well blended. Taste and adjust the flavors as needed, adding more lemon juice or honey if necessary.
Step Three
Pour the lemon-parsley dressing over the salad. Sprinkle with salt and pepper to taste. Toss the salad gently to combine, making sure all the ingredients are evenly coated with the dressing.
Step Four
Serve the salad immediately, or let it sit for a few minutes to let the flavors meld together. This salad can be stored in the refrigerator for up to 2 days. Enjoy.
