Purslane Tomato Cucumber Salad
I promised yesterday that I would let you now what I did with my purslane. Tomatoes, cucumber, avocado, purslane and a wonderful southwest dressing! A perfect background for this beautiful little plant. I am going to go eat lunch now…
To read more about the fantastic nutritional benefits of purslane, click here: Purslane
Purslane with Tomato, Cucumber, Avocado in a Southwest Dressing
SERVES 2
Southwest Dressing
- 1/3 cup water
- 2 tablespoons fresh lime juice
- 1/3 cup water
- 1/3 cup cashews (soaked until soft)
- 2 teaspoon southwest seasoning*
- 1 clove garlic
- 1/4 cup olive oil
- Himalayan salt and pepper to taste
- Place all ingredients except olive oil in high-speed blender. Blend until smooth.
- With blender running, slowly pour olive in until blended.
- Salt and pepper to taste.
*check the ingredients on your seasoning. Make sure it doesn’t have tons of salt or sugar. I use Pensey’s.
Salad
- 1 tomato, cut into chunks
- 1 cup diced cucumber
- 1 cup diced avocado
- 1-2 cups purslane, cut into one-inch pieces
- Southwest Dressing to taste
- Veggies and purslane together to mix.
- Top with dressing to taste. (You will most likely not use all the dressing. It will freeze)
Share on Pinterest
Share with your friends
Post a Comment