Purslane Tomato Cucumber Salad

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

1. Place all ingredients except olive oil in high-speed blender. Blend until smooth.
2. With blender running, slowly pour olive in until blended.
3. 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

1. Veggies and purslane together to mix.
2. Top with dressing to taste. (You will most likely not use all the dressing. It will freeze)