Sicilian Purslane Salad
This Sicilian Purslane Salad celebrates the earthy flavors of fresh, vibrant greens and zesty citrus, making it a bright addition to any meal. I love how the purslane adds a delightful crunch and a hint of tanginess that’s simply irresistible.
I first stumbled upon purslane during a summer visit to a local farmers' market, and I was immediately drawn to its succulent leaves.
I remember the vendor sharing how it’s packed with omega-3 fatty acids, and that’s when I knew I had to incorporate it into my meals.
This salad became a staple for me; it’s light, refreshing, and perfect for warm days.
Plus, it’s incredibly easy to whip up!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Purslane is such a unique ingredient; if you can't find it, feel free to substitute with other leafy greens like arugula or spinach, though the flavor will change a bit. Kalamata olives add that lovely Mediterranean touch, but any pitted olives will work in a pinch.
Tips & Notes
- •I love to add a sprinkle of nutritional yeast for a cheesy flavor boost!
- •If you have any leftover veggies, feel free to toss them in; this salad is very forgiving.
Recipe Variations
- •Sometimes, I’ll add a handful of chickpeas for extra protein and heartiness.
- •You could also mix in some diced avocado for creaminess if you're feeling indulgent.
Storage & Freezing
Store any leftovers in an airtight container in the fridge. It’s best eaten within a day, but you can still enjoy it the next day if it’s been properly stored.
Frequently Asked Questions
Can I make this salad in advance?
You can prepare all the ingredients ahead of time, but I recommend mixing the dressing and tossing it right before serving to keep everything fresh and crisp.
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This Sicilian Purslane Salad celebrates the earthy flavors of fresh, vibrant greens and zesty citrus, making it a bright addition to any meal. I love how the purslane adds a delightful crunch and a hint of tanginess that’s simply irresistible.
Ingredients
Instructions
- 1
In a large mixing bowl, combine the fresh purslane, halved cherry tomatoes, diced cucumber, and finely chopped red onion. Give it a gentle toss to mix everything.
- 2
Add the sliced Kalamata olives and chopped fresh parsley to the bowl. These ingredients add a lovely briny flavor that complements the greens.
- 3
In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper. This simple dressing is key to bringing all the flavors together.
- 4
Pour the dressing over the salad mixture and toss gently until everything is well-coated. I like to do this right before serving to keep the greens fresh.
- 5
Taste and adjust the seasoning as needed. You can add a bit more lemon juice or salt if you like.
- 6
Serve immediately and enjoy the burst of flavors! This salad is best enjoyed fresh but can be stored in the fridge for a day.
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