Purslane, walnut, red onion and bacon salad

By vanessa green
August 21, 2014
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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. Dlishvanessa green

Serves: 2

  • 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
  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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