Salad > Vegetable Salads > Purslane Salads

Purslane and Avocado Salad Recipe

Ingredients with Measurements:
- 2 cups of purslane leaves, washed and dried
- 1 ripe avocado, peeled and diced
- 1 small red onion, thinly sliced
- 1/4 cup of crumbled feta cheese
- 1/4 cup of chopped walnuts
- 2 tablespoons of extra-virgin olive oil
- 1 tablespoon of fresh lemon juice
- Salt and pepper to taste

Special equipment needed: None

Step-by-step instructions:
1. In a large bowl, combine the purslane leaves, diced avocado, and sliced red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Sprinkle the crumbled feta cheese and chopped walnuts over the top of the salad.
5. Serve immediately.

10 minutes
5. Temperature: Room temperature
Serving size: 2-4 servings

Nutritional information:
- Calories: 240
- Fat: 20g
- Carbohydrates: 10g
- Fiber: 6g
- Protein: 6g

Substitutions for ingredients:
- Arugula or spinach can be used instead of purslane.
- Goat cheese or blue cheese can be used instead of feta cheese.
- Pecans or almonds can be used instead of walnuts.

Variations:
- Add sliced cherry tomatoes or diced cucumber for extra crunch.
- Top with grilled chicken or shrimp for a protein boost.
- Use lime juice instead of lemon juice for a different flavor.

Tips and tricks:
- Be sure to wash the purslane leaves thoroughly and dry them well to prevent the salad from becoming watery.
- Cut the avocado into small pieces to ensure that it is evenly distributed throughout the salad.
- Toast the walnuts in a dry skillet over medium heat for a few minutes to bring out their flavor.

Storage instructions:
- This salad is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 1 day.

Reheating instructions: None

Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional feta cheese and chopped walnuts.

Garnishes: Additional feta cheese and chopped walnuts

Pairings: Grilled chicken or shrimp

Suggested side dishes: Grilled vegetables or crusty bread

Troubleshooting advice: If the salad becomes watery, drain off any excess liquid before serving.

Food safety advice: Be sure to wash all produce thoroughly before using.

Food history: Purslane is a leafy green vegetable that has been used in Mediterranean and Middle Eastern cuisine for centuries.

Flavor profiles: This salad is fresh and tangy, with a creamy texture from the avocado and feta cheese.

Serving suggestions: Serve this salad as a light lunch or as a side dish with grilled meats or vegetables.

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Taste: Citrusy, Tangy, Refreshing, Herby, Creamy