Tangy Purslane Salad
This vibrant and refreshing purslane salad is bursting with tangy flavors and crisp textures. The combination of juicy cucumbers, zesty tomatoes, and crunchy red onions perfectly complements the succulent purslane leaves. The tangy dressing, made with lemon juice, olive oil, and a hint of garlic, ties all the flavors together for a truly refreshing salad.
ingredients
- 2 cups purslane leaves, washed and trimmed
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, choppedFor the dressing:
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- Salt and pepper to taste
steps
- 1.
In a large bowl, combine purslane, cucumber, cherry tomatoes, red onion, feta cheese, and parsley.
- 2.
In a separate small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper.
- 3.
Drizzle the dressing over the salad and toss gently to coat all the ingredients.
- 4.
Allow the salad to marinate for 10 minutes to let the flavors mingle.
- 5.
Serve chilled and enjoy the tangy and refreshing flavors of this purslane salad.
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