Wet Purslane Salad | CUESA

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Returns March 17, 2022

Wet Purslane Salad

Source:

Nancy Gammons, Four Sisters Farm

This recipe was demonstrated for CUESA’s Market to Table program on July 19, 2008.

Serves 4-6

INGREDIENTS

2 cloves garlic, minced
1 stem basil, leaves picked and thinly sliced
2 tablespoons rice vinegar
⅓ cup good extra-virgin olive oil
Salt and pepper to taste
4 ripe heirloom tomatoes, chopped
3 cucumbers, peeled and chopped
1 red onion, chopped fine
2 bell or de Padrón peppers, chopped (you can use any type of pepper, depending on the level of heat you prefer)
1 bunch purslane, washed and trimmed
1 avocado, sliced in small bite size pieces

PREPARATION

  1. Mix the garlic, basil, vinegar, olive oil, salt, and pepper in the bottom of a salad bowl. Add all the ingredients except the avocado and purslane, and refrigerate for 30 minutes.

  2. Remove from the refrigerator, add the purslane and avocado and mix well. Serve immediately.

 

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CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »