Purslane, Cherry Tomato, and Cucumber Salad
Recipe by Diana Moutsopoulos from allrecipes.com
Dinner 10 Mins.
Ingredients
2
2 servings
- •1 pint cherry tomatoes, halved
- •3 small Persian cucumbers, thinly sliced
- •salt to taste
- •1 bunch purslane
- •2 tablespoons extra virgin olive oil
Instructions
- Combine cherry tomatoes and cucumbers in a salad bowl. Sprinkle generously with salt, stir well, then leave to sit while you prepare the purslane.
- Rinse purslane well, then pat dry with a tea towel. Pick off any large leaves and the tender stems at the top and place in a bowl. Discard the larger sections of the stems.
- Check tomato-cucumber mixture; by now, tomatoes should have released juices thanks to the salt. If not, stir well and let sit 5 minutes more.
- Add purslane to the salad bowl with the tomatoes and cucumbers. Drizzle with olive oil and toss well. Serve immediately.
Nutritional Facts
Per 2 servings
- Calories: 192
- Carbohydrate: 16g
- Fat: 14g
- Fiber: 3g
- Protein: 3g
- Sugar: 4g
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