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!
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.
- 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
- zest of one lemon
- 2 T fresh lemon juice
- 2 T extra virgin olive oil
- 1 T mayo or plain yogurt
- Dice tomatoes in 1/2 inch pieces, place in colander, sprinkle with salt, and let drain while you prepare other ingredients.
- Chop cucumber in 1/4 inch pieces and place in large bowl.
- Trim purslane, discarding roots and large stems and keeping tender stems with attached leaves.
- Wash well in salad spinner, rinsing several times.
- Chop coarsely so pieces are about an inch long.
- Add purslane to cucumbers.
- 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.
- Add mayonnaise or yogurt to lemon juice and whisk until well combined.
- Keep whisking as you add olive oil, about half a tablespoon at a time, until all oil is combined with other ingredients.
- Remove tomatoes from colander, blotting dry with paper towel if they still seem wet.
- Gently combine tomatoes, cucumbers, purslane, mint, and parsley.
- Drizzle dressing over and combine again.
- Season salad with salt and freshly ground pepper and serve immediately.
Recipe created by Kalyn.
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.
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