| Prep: 20 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 200 | 12g | 4g | 23g |
| sugars | fibre | protein | salt |
| 15g | 6g | 5g | 0.2g |
If there’s a recipe that captures the revitalizing spirit of California cuisine, it’s the Purslane Salad with Lemon and Cilantro. Embodying the delicate blend of refreshment and nourishment, every ingredient in this dish has its place. And yet, amidst the explosion of flavors, nothing overpowers the unique taste and texture of the star ingredient: the purslane leaves.
The Unsung Hero: Purslane
I have to admit, I’ve a soft spot for purslane. This underrated superfood is crammed with omega-3 fatty acids, so hard to find in other leafy greens, and an impressive array of vitamins and minerals. With its slightly peppery, almost lemon-ish flavor, pursuing purslane adds a multidimensional twist to salads.
Packed with Nutrients and Summer Vibes
Beyond purslane, the recipe uses an array of mixed fruits like strawberries, blueberries, and diced melon. Nothing screams “summer” louder than a rainbow of juicy, ripe fruits, and that’s exactly what this recipe does. They not only complement the peppery kick of fresh, torn purslane leaves, but also add a pretty pop of color and a welcome sweetness to the dish.
To tie it all together, freshly squeezed lemon juice and zest hit all the right notes. The tanginess elevates the salad, making it a refreshing meal for those warm California afternoons… or any time you need a little pick-me-up.
Pairs Perfectly
In terms of companions, the Purslane Salad with Lemon and Cilantro is versatile. It’s much like a toned down avocado and strawberry salad, with an added zing and less creamy heaviness. Or consider it a mildly adventurous cousin of a quinoa fruit salad. This salad can be a standalone star or a delightful side dish for a summer BBQ, complementing grilled meats or seafood wonderfully.
The addition of cilantro and the zesty lemon dressing helps cut through richer dishes, allowing this salad to gracefully cut through the decadence of a cream-laden pasta or a juicy steak. It’s the kind of side dish that can effortlessly slide into any meal plan, adding its unique charm and a much-needed refreshing crunch.
So here it is. Healthy, delicious and embodying the very essence of my Californian roots. The Purslane Salad with Lemon and Cilantro – a simple salad that offers so much more than what meets the eye.
What You’ll Need
- 1.5 cups of torn purslane leaves
- 1 cup of chopped cilantro
- 6 cups of mixed fruit (like strawberries, blueberries, and diced melon)
- 1/2 cup of freshly squeezed lemon juice
- Zest of 1 lemon
- 1/4 cup of extra-virgin olive oil
- Salt to taste
- Pepper to taste
Method
Step One
Begin by thoroughly washing the purslane leaves and cilantro to remove any dirt or grit. After washing, pat dry the leaves with a clean towel.
Step Two
In a large salad bowl, combine the cleaned and dried purslane leaves, chopped cilantro, and mixed fruit. Use a large spoon to gently mix the ingredients until well combined.
Step Three
Next, prepare the salad dressing. In a separate small bowl or jar, combine the fresh lemon juice, lemon zest, extra-virgin olive oil, salt, and pepper. Whisk or shake the ingredients together until well combined.
Step Four
Drizzle the prepared dressing over the salad mixture. Toss the salad again to incorporate the dressing, making sure all the leaves and fruit are coated.
Step Five
Let the salad sit for a few minutes to allow the flavors to meld together. Then, taste and adjust seasoning as needed with more salt or pepper.
Step Six
Finally, serve your Purslane Salad with Lemon and Cilantro immediately, or refrigerate for later use. Enjoy this fresh and tangy salad as a healthy side dish or light, refreshing meal.
