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
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
-
Fry your bacon and leave it to cool while you make your salad
-
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.
-
Lastly add olive oil and balsamic and toss. Yum
See what other Food52ers are saying.