5 Ingredients or Fewer

Purslane Salad

Photo by Piper Nigrum (GamzE)
Author Notes

Although many cultures are unfamiliar with this weed, Purslane is a staple vegetable in Turkish Cuisine. Stews, salads and mezes are very popular dishes made with purslane. It is very rich in omega 3 fatty acids , vitamin E C and many minerals. A quick salad recipe with those fleshy succulent leaves will make this veg one of your favorites... —Gamze Mutfakta (Piper Nigrum)

  • Serves 4
  • 1 bunch purslane
  • 1 red onion
  • 1 red pepper
  • 3-4 gerkins
  • 6-8 black olives
  • 1 tablespoon corn kernels
  • 2-3 sprigs dill
  • 1-2 tablespoons pomegranate mollases
  • 1 lemon juice
  • 4-6 tablespoons evoo
  • salt
  • Coriander & Nasturtium flowers
In This Recipe
  1. Wash and remove the stems. Carefully dry the leaves, they are very fragile do not damage or bruise. (Use a salad spinner)
  2. Thinly slice the red onions,red pepper, tomato and gerkins.
  3. Whisk together oil, lemon juice, salt and pomegranate molasses in a large bowl.
  4. Combine everything together ,add olives, purslane, corn kernels and dill gently tossing to coat. Add the flowers on top and serve.

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