Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 
© Lillys-Table.com Photo of Hearty Purslane, Corn, & Tomato Salad
 

Tags: Gluten-Free Nut Free Low-Glycemic Vegan Dairy Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Hearty Purslane, Corn, & Tomato Salad

from Hearty Purslane, Corn & Tomato Salad, the Week of July 24, 2016

Purslane is a hearty green often popping up in gardens as a weed. It is gaining popularity at sustainable farms and making more common appearances at Farmers Markets. The beauty of this green, other than its slightly succulent grassy flavor is that it stands up nicely against dressings. Therefore making this an awesome salad to dress up ahead and take on the go for lunch or to prepare hours in advance for a dinner party. This salad has cheese in it for a protein boost, but make it vegan with your favorite nuts instead.

Ingredients

  • 2 cups purslane
  • 1 tablespoon lemon juice, or white wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon salt, or more to taste
  • 1 pinch black pepper
  • 1½ cup corn
  • 2 ounces cheddar cheese, or your favorite cheese, or try your favorite nut for dairy-free
  • 1 tomato, cut in chunks

Serving Size: 2 People

Share

 

Preparation Instructions

Pull off the large leaves and tiny clusters of leaves. Discard any large stems. Rinse purslane in a large bowl of cold water. Shake it around, allowing any dirt to drop to the bottom of the bowl. Lift it out and shake or spin it dry.

Whisk together the lemon juice, olive oil, salt & pepper. Toss in the corn. Gently fold in the cheese, tomatoes and purslane.

Serve immediately or over the next couple of days. This salad seems to marinate and do better with time.