Name: Succulent salad recipe with purslane
Prep time: 15 min
Total time: 15 min
Ingredients: 1 cup celery stalk diced; 1 cup grated/shredded carrots; segments of a grapefruit; a handful of fresh young purslane leaves; a handful of arugula leaves (stems cut off); 1 avocado; some walnuts; some fresh coconut "meat"; 3 tbsp cold-pressed olive oil; 1 tbsp balsamic vinegar; 1 tbsp non pasteurized apple cider vinegar; pinch of salt

Jump to Recipe Print Recipe

Enjoy this succulent salad recipe with purslane. Boost up your omega-3 and more other nutrients. Drizzle it with a sweet balsamic vinaigrette and enjoy a fresh, healthy salad.

This post contains affiliate links. By purchasing through these links, you support the maintenance of this blog, and I thank you for that.

Can a weed be rich in nutrients and have super health benefits?

Hi lovely, I hope you're having a brilliant day. Today we are eating weed, and don't get me wrong, lol. Believe me, you might have been walking on this superfood, or it might be growing in your neighborhood.

Ever heard of purslane? I used to see this weed growing along the streets, and I never thought of it as edible until recently when farmers started selling it at high ticket prices!

Purslane is abundant in nutrients compared to most green veggies we usually consume, like spinach.

I love mixing purslane into my salads. In this recipe, I enjoy it with arugula, avocado, and walnuts.

What is purslane?

At first glance, it looks like a flowering plant.

Purslane (Portulaca oleracea) is a wild plant that grows almost everywhere; on walk sides, roadsides, gardens, and many consider as a weed.

Primarily used in European, Mediterranean, Asian, and North African cuisines, this savage herb has found its way into North and South America.

Mature leaves are firm compared to soft and delicate young leaves, and they form a jelly-like (mucilaginous) when cooked.

Purslane's young leaves resemble those of spinach or watercress.

How does purslane taste?

Add this weed to your salads or cook it as a green veggie to spice up your meals. I love it raw for its antioxidants, vitamins C and E, which are easily degraded by heat.

Purslane has a particular sweet-acidic, almost sour flavor.

Benefits of purslane

Despite being considered a weed, purslane has been used for years as a medicinal plant in Traditional Chinese Medicine (TMC) to treat infections, remove toxins, and cool the body.
In modern science, studies on purslane show that it's high in nutrients and phytochemical compounds. It possesses antibacterial, antitumor, anti-inflammatory, antioxidants, and it can modulate the immune system.
Since it is high in calcium and magnesium, purslane is used to prevent and treat osteoporosis.
This wild weed is considered one of the richest green vegetables in Omega 3 fatty acids, beta-carotene, vitamins C and E, and potassium. It's a good source of calcium, magnesium, and some B vitamins.
Purslane leaves also contain glutathione which plays significant roles in the body, like in detoxifying heavy metals.
Like most greens, purslane is low in calories, with only 16 Kcal/100g making it a perfect herb for weight loss. With only 3.4g of carbohydrates, purslane is excellent to add to the diets of those with diabetes.

The tenderness of avocado, the crunchy walnuts, and the delicious flavor of balsamic vinegar makes this salad bold and rich with flavors and different textures.

Serve this fresh salad as an entree, or make a huge amount and enjoy it as a light weeknight dinner.

Try out these super healthy salads

Print Recipe

No ratings yet