Purslane and cucumbers are a match made in heaven. Don’t hesitate to add purslane to any good cucumber recipe.
6 medium sized cucumbers, sliced
2 cups Purslane leaves
1 cup yogurt
1 Tbsp olive oil
2 tsp red wine vinegar (or try one of your herbal vinegars)
2 Tbsp chopped mint
1/2 tsp coarse black pepper
1. Slice cucumbers and mix together with Purslane in a salad bowl.
2. In a blender, mix together the rest of the ingredients for your dressing.
3. Coat the cucumber-purslane mixture well with the dressing. Serve chilled.
Note: It’s best to put the dressing on just before serving. The salad becomes watery if prepared too much in advance. Makes about 8 servings.
This is basically a three-bean salad recipe, substituting raw purslane for one of the beans. You can try it with your favorite three-bean salad recipe. This is mine.
2 cups green beans
2 cups Purslane leaves
2 cups or 1 can cooked beans, any kind (try garbanzos, kidney beans, or lima beans)
1 small onion, minced
1/2 cup olive oil
1/4 cup vinegar (try your herbal vinegar)
1 cloves garlic
pinch of salt
2 tsp Dijon mustard
1 Tbsp honey
2/3 cup fresh, chopped wild greens (or parsley)
Whiz everything together in a blender or food processor.
1. Cook green beans until tender. Let cool
2. Rinse cooked beans until water runs clear.
3. Mix together, fresh raw Purslane, green beans, bean and onion in a salad bowl.
4. Add dressing and let marinate overnight. Serve chilled. Makes about 6-8 servings.
Gazpacho is a cold summer soup, made with fresh raw late summer garden vegetables. Since Purslane likes to grow when all these are ripe, it is a natural addition to any gazpacho. You can add it quite liberally, as it is mild and sweet, and boosts the nutritional value tremendously.
4 cups tomato juice
2 cups diced tomatoes
1 cucumber, peeled and finely minced
2 cups Purslane leaves (no need to chop unless they are exceptionally large)
1/2 cup finely minced onion or green scallions (I use a food processor to get it really fine)
1 clove garlic, minced fine
3 Tbsp lemon juice (or lime!)
2 Tbsp red wine vinegar (or herbal vinegar)
1 tsp basil
1 tsp tarragon
1/4 to 1/2 tsp cumin
1/4 cup minced parsley
2 to 3 Tbsp olive oil
salt and pepper to taste
1. Combine all the above ingredients together.
2. Puree half of the mixture in a blender or food processor
3. Chill until very cold. Serve with a sprig of Purslane for a garnish.
This cold summer soup goes well with grated parmesan cheese and a nice chunk of sourdough garlic bread or some chips on the side. It makes a nice, light, nourishing lunch. Makes about 6 servings.