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

 
 
Spicy Cilantro Peach & Cucumber Salad
© Lillys-Table.com Photo of Purslane & Corn Salad
 

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

  • 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

Purslane & Corn Salad

from Jalapeno Crusted Fish & Spicy Peach Salad with Purslane & Corn, the Week of July 24, 2016.
View the previous recipe for this meal.

An easy dressing is tossed with the succulent leaves of purslane and sweet kernels of corn. Also called verdolaga, purslane is a common weed gaining culinary popularity at sustainable farms. If you cannot find purslane, baby spinach or watercress will work well instead.

Ingredients

  • 2 cups purslane
  • 2 ears corn
  • 1 tablespoon lemon juice, or half the amount of white wine vinegar instead
  • 1 teaspoon honey, optional, if your corn is not sweet
  • ¼ teaspoon salt
  • 1 pinch black pepper, to taste
  • 3 tablespoons extra-virgin olive oil

Serving Size: 2 People

Share

 

Preparation Instructions

Wash and dry the purslane, remove any thick wooden stems although the tiny, delicate stems are tender and tasty.

If your ears of corn are not cooked, follow this grilled corn recipe

To remove the kernels, stand the corn upright on a cutting board and slice down alongside to cut off the kernels.

Whisk together the lemon juice or vinegar, honey, if using, salt, pepper and olive oil.

Toss the corn with the dressing first. Fold in the purslane. This can be made in advance since the purslane is a hearty green that stays beautiful even when dressed ahead.