Purslane, often overlooked as a common weed, is a powerhouse of nutrition and health benefits waiting to be discovered. Known scientifically as Portulaca oleracea, this succulent green is packed with omega-3 fatty acids, antioxidants, vitamins, and minerals. For centuries, purslane has been used in traditional cuisines and medicine, yet many modern diets ignore its potential. Whether you’re a foodie, health enthusiast, or gardener, here are compelling reasons to stop ignoring purslane and start incorporating it into your meals.
Ingredients
To make a simple, delicious purslane salad:
2 cups fresh purslane leaves, washed and chopped
1 small cucumber, diced
1 medium tomato, chopped
1/4 cup red onion, thinly sliced
2 tablespoons extra virgin olive oil
Juice of 1 lemon
Salt and pepper to taste
Optional: Feta cheese or toasted nuts for garnish
Instructions
Prepare the Purslane: Rinse purslane thoroughly under cold water to remove any dirt or grit. Drain well and chop roughly if the leaves are large.
Mix the Vegetables: In a large bowl, combine purslane, cucumber, tomato, and red onion.
Dress the Salad: Drizzle olive oil and lemon juice over the mixed vegetables. Toss gently to combine.
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