Latin American inspired purslane salad with avocado, cucumber, fresh cilantro and lime
Course: Appetizer, Side Dish
Keyword: Purslane, Salad
3ozwashed and dried purslaneabout 1.5 cups, cut into 1 inch pieces, any larger tough stems removed *see note*
½a large cucumber
Small handful of fresh sliced cilantro dill, or mint, to taste
Kosher saltto taste
Extra virgin olive oilto taste
Fresh lime or lemon juiceto taste
Fresh cracked black pepperto taste
Cut the cucumber into ¼’s the long way and remove the seeds with a knife, then cut the quarters in half, and cut into 1 inch segments.
Dice the avocado into ½ inch cubes.
Combine all ingredients, season to taste.
Taste the seasoning and correct as needed for citrus, herbs, and salt, then serve cold.
The salad will start to wilt after about 15 minutes.
Tough Purslane If your purslane is larger or seems a little tough, blanch it for a few seconds to tenderize it, then refresh in cold water, drain very well or spin dry and go from there. There will be a color change, but it's worth it if the purslane is tough.