Purslane Salad


Salad Course

“Sustainable Garden Menu”

To see the entire seven course meal menu, please click on the menu bar on the main blog page and click on the title of the menu- “Sustainable Garden Menu”.

Purslane may make you wonder what it’s like to eat one of those succulent plants that everyone has these days, or at least that’s what it did to me. Don’t eat the succulents. I’m not sure and haven’t researched which one is food so don’t do that. But eat purslane! This crunchy leaf plant has more omega 3s than any other leaf based food! And remember, you can’t just eat the purslane growing in the sidewalk because who knows what it has on it. Grow it and eat it. It is so easy to grow and so delicious to eat. Like I mentioned on the menu page, I just loved taking off leaves and then munching on them. They tasted just like cucumbers to me. Now, the Mexican community members that I worked with in the community garden were really responsible for educating me on how valuable this plant really is. They used it in soups and in fillings for tamales. Then all of a sudden your Grandparents saw it and were like “Oh yeah! We throw that into saag in Punjab too!” Hail purslane. I chose to use it raw here because I liked the flavor and the crunch.


1 Large Bunch Purslane Leaves

2 Large Carrots Chopped

1/4 Cup Freshly Chopped Basil

1/4 Cup Freshly Chopped Oregano

1/4 Cup Freshly Chopped Chives

1 Tbsp Olive Oil

1 Tsp Salt


Roughly chop the purslane leaves if you are using large leaves and then combine with all of the other ingredients. Toss together and serve.