Ingredients with Measurements:
- 1 cup sea purslane
- 2 cups cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Special equipment needed: None
Step-by-step instructions:
1. Rinse the sea purslane thoroughly and pat dry with paper towels.
2. In a large bowl, combine the sea purslane, cherry tomatoes, red onion, and parsley.
3. In a small bowl, whisk together the olive oil, red wine vinegar, sea salt, and black pepper.
4. Pour the dressing over the salad and toss to combine.
5. Serve immediately or chill in the refrigerator until ready to serve.
10 minutes
Temperature: Room temperature or chilled
Serving size: 4 servings
Nutritional information:
- Calories: 120
- Fat: 10g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g
Substitutions for ingredients:
- Sea purslane can be substituted with baby spinach or arugula.
- Cherry tomatoes can be substituted with grape tomatoes or diced Roma tomatoes.
- Red onion can be substituted with thinly sliced shallots or scallions.
- Fresh parsley can be substituted with fresh basil or cilantro.
Variations:
- Add crumbled feta cheese or sliced avocado for extra flavor and texture.
- Substitute the red wine vinegar with balsamic vinegar or lemon juice for a different flavor profile.
- Add grilled shrimp or chicken for a more substantial meal.
Tips and tricks:
- Sea purslane can be found at specialty food stores or farmers markets.
- If sea purslane is not available, regular purslane can be used as a substitute.
- Be sure to rinse the sea purslane thoroughly to remove any sand or debris.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions: None
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional parsley or a sprinkle of sea salt.
Garnishes: Fresh parsley or sea salt
Pairings: Grilled fish or chicken
Suggested side dishes: Grilled vegetables or crusty bread
Troubleshooting advice: None
Food safety advice:
- Be sure to rinse the sea purslane thoroughly to remove any sand or debris.
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Food history: Sea purslane is a type of succulent plant that grows along the coastlines of Europe and North America. It has been used in traditional medicine for its anti-inflammatory properties.
Flavor profiles: Salty, tangy, and fresh
Serving suggestions: Serve as a side dish or light lunch
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