Name: Sicilian Purslane Salad
Prep time: 12 min
Total time: 12 min
Cuisine: American
Ingredients: 2 cups assorted baby lettuce leaves; 1 small bunch purslane (about 2 cups); 1 cup cherry tomatoes, halved (or 1 large tomato, sliced); 1 cup olives (Greek, Sicilian, or Italian); 2 tablespoons capers, rinsed, drained; 1 tablespoon extra virgin olive oil; 1 tablespoon balsamic vinegar; Sea salt and freshly ground black pepper, as desired

Description

Purslane is delicious in this traditional vegan, gluten-free Mediterranean recipe for Sicilian Purslane Salad, which includes wild or foraged purslane, lettuce, cherry tomatoes, olives, capers, balsamic vinegar and olive oil.

Ingredients

Scale

2 cups assorted baby lettuce leaves
1 small bunch purslane (about 2 cups)
1 cup cherry tomatoes, halved (or 1 large tomato, sliced)
1 cup olives (Greek, Sicilian, or Italian)
2 tablespoons capers, rinsed, drained
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
Sea salt and freshly ground black pepper, as desired

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Instructions

Place lettuce greens in a salad bowl or platter.
Clean purslane and remove leaves. Add to lettuce greens.
Add tomatoes, olives, and capers and toss together gently.
Drizzle with olive oil and balsamic vinegar. Sprinkle with sea salt and freshly ground black pepper as desired.
Serve immediately.

Prep Time: 12 minutes
Category: Salad
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 60
Sugar: 1 g
Sodium: 288 mg
Fat: 5 g
Saturated Fat: 1 g
Carbohydrates: 4 g
Fiber: 2 g
Protein: 1 g