Purslane and Parsley Salad

Purslane and Parsley Salad
Purslane and Parsley Salad
You might run across purslane, with its glossy, plump leaves, at a farmers market—and you might even find it growing in the cracks of your sidewalk or in your yard. Luckily, this incredibly nutritious and juicy green is a weed, which means it pops up wild nearly everywhere. Lots of chopped parsley and a simple vinaigrette flatter its herbal, lemony crunch.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6 servings
Salad Leafy Green No-Cook Picnic Quick & Easy Back to School Dinner Lunch Healthy Parsley Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
  • 3 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon finely chopped shallot
  • Carbohydrate 7 g(2%)
  • Fat 7 g(11%)
  • Fiber 2 g(7%)
  • Protein 3 g(6%)
  • Saturated Fat 1 g(5%)
  • Sodium 59 mg(2%)
  • Calories 98

Preparation Whisk together oil, lemon juice, shallot, and 1/4 teaspoon each of salt and pepper in a large bowl. Add tomatoes, purslane, and parsley, gently tossing to coat. Cooks' note:Herbs and greens can be washed and dried 1 day ahead, then chilled in sealed plastic bags lined with paper towels. Toss with tomatoes and vinaigrette just before serving.

Preparation Whisk together oil, lemon juice, shallot, and 1/4 teaspoon each of salt and pepper in a large bowl. Add tomatoes, purslane, and parsley, gently tossing to coat. Cooks' note:Herbs and greens can be washed and dried 1 day ahead, then chilled in sealed plastic bags lined with paper towels. Toss with tomatoes and vinaigrette just before serving.

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