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Purslane, walnut, red onion and bacon salad

by:
August 21, 2014
4 4 out of 5 stars /
1 Ratings4 total ratings /
Purslane, walnut, red onion and bacon salad
Purslane, walnut, red onion and bacon salad
Purslane, walnut, red onion and bacon salad
Purslane, walnut, red onion and bacon salad
  • Serves 2
Author Notes

More cooking and styling for my blog this week on #eattheweeds for lots of #phytonutrients for phyting-fit imunity. This is a tasty, salty and sweet salad. We had it for lunch onn beet (rainbow) fritters with avocado. Dlish —vanessa green

What You'll Need
Ingredients
  • 1 bunch purslane strands, cut into inch long pieces
  • 3 bacon rashes, cooked and julienned
  • 1 cup walnuts (I soak and roast mine ready in the fridge for extra digestive power!)
  • 1/4 red onion, sliced thin
  • 1 teaspoon olive oil
  • 1 teaspoon balsamic
  • salt and pepper, to taste
Directions
  1. Fry your bacon and leave it to cool while you make your salad
  2. I cut the longer stems off the purslane, leaving some stems and pulling just the leaves of the straggly ones. Add the walnuts, the sliced onion, salt and pepper and bacon.
  3. Lastly add olive oil and balsamic and toss. Yum
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