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Kalyn's Kitchen

Chopped Middle Eastern Salad with Purslane

Chopped Middle Eastern Salad with Purslane adds nutritious purslane to my favorite Middle Eastern Tomato Salad! Use salad recipes for more salads like this one.

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Chopped Middle Eastern Salad with Purslane

One of the things I really loved about Weekend Herb Blogging is the way it got me to try new ingredients I haven’t eaten or written about before. I’ve tried some interesting things over the last 44 weeks, but this is the first time I’ve written about something that grows as a weed. And if you’ve never tried Purslane, this Chopped Middle Eastern Salad with Purslane is a tasty way to eat it!

A few weeks back when Isil from Veggie Way wrote about a nutritious salad featuring purslane, a type of succulent green plant considered a delicacy in Europe, I knew I had it in my garden. Not that I wanted to grow it, at least not before now! Keep reading to see why this plant is suddenly trendy!


collage for Chopped Middle Eastern Salad with Purslane

Although I had always considered it an obnoxious weed, I was very pleasantly surprised by the taste of purslane, which to me was slightly reminiscent of the flavor of other greens like spinach or chard. When I did more research, I discovered the popularity of purslane in recent years is partly due to the fact that it contains more omega 3 fatty acids than any other leafy plant food. Something that tastes fresh and savory, grows like a weed, and is very nutritious! How great is that!

The salad I made with the purslane from my garden is a variation of the Middle Eastern Tomato Salad I’m so fond of when I have fresh garden tomatoes. I left out the onions because I wanted to be sure to taste the purslane, and added a bit of mayo to the dressing for a creamier blend.

I thought this salad tasted fresh and healthy, and the flavor of the purslane went well with the mint and parsley that makes this type of salad so lively. I can tell purslane is something I’ll be adding to a lot more salads from now on.

You could vary this recipe greatly to your own taste, adding diced onions, increasing the amount of tomatoes or cucumbers, or adding other ingredients. Things I think might taste great with purslane include capers, olives, hearts of palm, artichoke hearts, and all types of salad greens. I’m especially looking forward to combining it in a salad with arugula, since I have an abundant supply of purslane still left in my garden.

Chopped Middle Eastern Salad with Purslane

Chopped Middle Eastern Salad with Purslane adds nutritious purslane to create a fresh and healthy salad.

Ingredients:

Ingredients:

  • 3 large tomatoes, diced, salted, and drained
  • 1 large cucumber, diced small
  • 2 cups chopped purslane
  • 1 cup finely chopped parsley
  • 1/2 cup finely chopped mint
  • salt, fresh ground pepper to taste

Dressing Ingredients:

  • zest of one lemon
  • 2 T fresh lemon juice
  • 2 T extra virgin olive oil
  • 1 T mayo or plain yogurt

Directions:

  1. Dice tomatoes in 1/2 inch pieces, place in colander, sprinkle with salt, and let drain while you prepare other ingredients.
  2. Chop cucumber in 1/4 inch pieces and place in large bowl.
  3. Trim purslane, discarding roots and large stems and keeping tender stems with attached leaves.
  4. Wash well in salad spinner, rinsing several times.
  5. Chop coarsely so pieces are about an inch long.
  6. Add purslane to cucumbers.
  7. Wash mint and parsley, spin dry, chop finely with chef’s knife or food processor, and add to cucumbers and purslane.Zest lemon and squeeze juice into small bowl.
  8. Add mayonnaise or yogurt to lemon juice and whisk until well combined.
  9. Keep whisking as you add olive oil, about half a tablespoon at a time, until all oil is combined with other ingredients.
  10. Remove tomatoes from colander, blotting dry with paper towel if they still seem wet.
  11. Gently combine tomatoes, cucumbers, purslane, mint, and parsley.
  12. Drizzle dressing over and combine again.
  13. Season salad with salt and freshly ground pepper and serve immediately.

Notes:

Recipe created by Kalyn.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Chopped Middle Eastern Salad with Purslane does have some carbs in the tomatoes, but this healthy salad could be eaten in small amounts for low-carb diet plans, and it’s great for low-glycemic diets or any phase of the South Beach Diet.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

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    16 Comments on “Chopped Middle Eastern Salad with Purslane”

  1. I keep trying to like purslane, but I always feel like I’m chomping down on a Jade plant.

    Glad someone’s enjoying the bounty!

  2. JMom, tell her to try it. I really like the flavor.

    Sher, you try it too. I bet you will like it.

  3. Hmm, I do have that growing in my yard, but I never thought of eating it! I usually mutter nasty things as I pull it up.

  4. I have been telling my husband about this ever since I saw Isil’s post a few weeks ago! I hope I can find purslane at the farmer’s market here so I can try it out. I haven’t too many of them growing here, but my mom in CA has bunches on her front yard! I’ll have to tell her to try them 🙂

  5. Urban Vegan, thanks. The nutrition benefit was really a plus.

    Judith, I agree with your definition. some of my salvia which flowers beautifully is spilling seeds over in to my lawn, so now I consider that a weed when it’s in the lawn.

    Gattina, thanks. I want WHB to be all about learning, so I’m glad you are.

    CC: Thanks. I only used the ends of the stems, but next time I’ll try trimming the leaves off more. Tomorrow I have some friends coming for dinner so maybe I will try some out on them just mixed in a green salad.

  6. I’m agreeing with Ilva: Super pix.
    As for the purslane (I “harvest” it myself), I wonder if you’d be happier trimming the thick stems away from those leaves.

  7. Kalyn,
    I’ve been learning something new every week. Great pic Kalyn!

  8. My definition of a weed is anything growing where I don’t want it to grow, (which includes the raspberries that volunteer all over my garden).

    Amazing to think that while some folks are weeding out purslane as fast as they can, others are paying handsomely for it.

  9. I have never tried purslane, but I have read of its high omega 3 content. Nice addition to Virginie’s picnic.

  10. Erin, you need a garden!! Gardens are so much fun.

    Steven, I can only imagine how much you have. Thanks anyway, I have quite a bit of my own.

    Isil, thanks for letting me know. I will edit right away and add a link to give you credit for telling me about this. I even looked in a few WHB recaps, but didn’t see it. (Too many weeks of WHB, I guess my brain is getting fuzzy.)

    Indosungod, thanks. I really like the taste of it.

  11. Kalyn, interesting bit of news abou Purslane, shows never to underestimate even a weed.

    That is one inviting Salad you have there.

  12. Hi Kalyn,
    it was me who wrote about purslane at WHB a few weeks ago 😉
    I’m glad you enjoyed it.

  13. Shall I send you all my purslane? I’m getting tired of eating it.

  14. Yum! I need my own garden, I tell ya. Some farmers have been selling purslane at my local farmers’ market, but they charge an arm and a leg ($7 for a bunch). Seems a bit ridiculous for what I assume grows wild on the farm!

  15. Thanks Ilva. You know it means a lot, coming from you!

  16. What an interesting salad, I just have to check out if there’s any growing around here somewhere. And the photos are getting better and better kalyn!