Fresh and flavorful purslane combines with crunchy cucumber and salty feta for a lovely salad. Purslane has more omega-3s than any other leafy green, so I try to eat a lot of it when it's in season each summer.

Gallery

Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine cucumber and onion in a salad bowl. Season with salt and stir well.

    Advertisement
  • Rinse purslane and pat dry with a tea towel. Pick off large leaves and tender upper part of the stems. Discard woody ends of the stems.

  • Add purslane to cucumber mixture along with feta cheese, olive oil, and vinegar. Toss well. Taste and season with additional vinegar or salt, if desired. Serve immediately.

Nutrition Facts

176 calories; protein 6g; carbohydrates 5.4g; fat 14.8g; cholesterol 33.4mg; sodium 463.5mg. Full Nutrition
Advertisement
Advertisement