Succulent salad recipe with purslane
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.
Servings: 2 people
Calories:
Cost: 6$
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"
Balsamic vinaigrette
- 3 tablespoon cold-pressed olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon non pasteurized apple cider vinegar
- pinch of salt
Instructions
Balsamic vinaigrette
- Pour the ingredients into a small mason jar with a lid
- Close the jar and shake vigorously to mix the ingredients
- Set the vinaigrette aside
Purslane salad
- Clean the greens, avocado, and carrot
- Use a vegetable grater to grate the carrot
- Use a vegetable peeler to get slices of coconut flesh
- Open the avocado, remove the pit and slice it or cut it into pieces
- Bring all the ingredients into a salad bowl, pour the vinaigrette and mix gently using salad spoons
- Taste to adjust the salt
- Serve immediately
- Thank you for sharing this recipe
Notes
- You can make this salad ahead of time, just leave the avocado out
- Substitute grapefruit with a citrus fruit of your choice