I love to stretch food as much as I can by using leftovers and scraps you would typically think you can’t eat. A good example of this is wild purslane! It is a weed-like plant growing wild in gardens during the summer. I am sure you have noticed them! These creepy crawlers invading your well tended vegetable patch or rock areas.
Turns out that purslane is a succulent and totally edible. In fact, purslane is one of the most nutritious plants, packed with a lot of antioxidants and Omega-3 fatty acids (the same you can find in fatty fish!). So now instead of spending hours trying to eradicate this plant from my garden, I eat it! Ha!
Wild purslane thrives in hot weather and grows rather close to the ground, in a spider-like fashion. It is easily recognizable by its thick, juicy stem and rounded green leaves. I like to use it as an ingredient in summer salads of mixed greens and fruit. To me, purslane tastes like a cross between lemon and sweet peas and it brings an extra little oomph that I find uplifting. Plus, I love to eat something both delicious and exceptionally nutritious. And it’s free!
To prepare purslane, wash and pat dry. With a pairing knife, cut out the tender leaves and shoots, discarding the thicker stem. Mix the tenders parts with regular store bought greens for added texture and flavor.
- In a large bowl or on a serving platter, combine Bibb lettuce, purslane, avocado, peaches, and chives.
- In a separate bowl, whisk together olive oil, apple cider vinegar, and salt.
- Pour vinaigrette over salad as needed right before serving.
- Bon appétit!
The recipe for this Wild Purslane Salad with Peaches has been shared on: