Purslane Salad with Strawberries, Walnuts, and Feta

Purslane is a weed.  Which is perfect, because I specialize in growing weed gardens.  I grow them very well.  I’m ok with tomatoes, kale turns out alright, but man, those weeds… they really thrive.

Purslane is also, thankfully, very tasty.  It’s small, tender leaves have a bright taste that’s almost citrusy and a bit tart, without being at all overpowering.  And the texture is pleasant, not crispy exactly, but it has the tiniest bit of a snap when you bite into it.  

There are a few ways to get purslane.  First, you could go out to your garden and find some.  Or you could go out to the sidewalk in front of your house and find some. Or you could go pretty much everywhere and find some.  It really does grow as a week pretty much anywhere.  Or, if you’re feeling particularly lazy, like I was yesterday, you could buy some at the farmers’ market.  The stuff is really good for you.  Apparently, it has as much or more Omega-3 fatty acids than fish oil!  It also has tons of Vitamin A and C and lots of antioxidants.  Pretty good for a weed, I’d say.

I made my little bunch into a nice salad for one today, and it was everything you’d want for a light lunch.  Since they leaves have a nice flavor, you don’t need much in the way of dressing- just a bit of oil and vinegar were perfect.  And since I had lots of strawberries from our picking adventure the other day (and I’m banning myself from making any more strawberry desserts), I threw them in with the leaves.  Some walnuts and feta sounded good with the strawberries, and in they went. That’s the story of my purslane salad.  A page-turner, I know.  But it was so good.  So while I wasn’t going to share it here, I can’t help myself.  When I eat something good, I can’t help but share.  Well, not literally share.  There is actually a direct correlation between the tastiness of something I make and the lessening of my offers to let others have a bite.  And for what’s it’s worth, I shared this salad with no one.  

Purslane Salad with Strawberries, Walnuts, and Feta

June 28, 2014

by but i'm hungry

Category Salad Vegetarian

I don't often do this, but this recipe doesn't have any amounts for the ingredients. This is one of those salads where they seem a bit silly. Some people like more strawberries, others go heavy on the feta. It's your salad. Go with it. You could even go really crazy and use some blackberries or raspberries instead of the strawberries! You rebel, you.
If you don't have any purslane, you could make a variation of this with baby spinach.

Ingredients

• Purslane leaves
• Strawberries, sliced or quartered
• Chopped Walnuts
• Crumbled Feta
• Olive Oil
• Salt and Pepper
• Balsamic Vinegar

Instructions

• In a small bowl, toss the purslane leaves with a small amount of olive oil. (About one teaspoon per cup of leaves, I'd say.) Season lightly with salt and pepper. Add in strawberries, walnuts, and feta and gently toss to combine. Transfer to a plate (or plates) and then drizzle with a bit of balsamic vinegar. Enjoy!

Tags

Easy,

feta,

lunch,

purslane,

Salad,

simple,

Spring,

strawberries,

summer,

Walnuts

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