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Purslane and Cucumber Salad

Print Recipe
Course Salads

Ingredients
  

Salad

  • 2 cups purslane leaves and stems torn into bite-sized pieces
  • 1/2 medium red onion, thinly sliced
  • 1 medium cucumber peeled and sliced into half moons
  • sea salt and freshly ground black pepper
  • pinch dried oregano (optional)

Lemon Dressing

  • 1/4 cup lemon juice
  • 1/2 cup extra virgin olive oil
  • sea salt, to taste

Instructions
 

  • Combine the ingredients for the dressing and set aside.
  • Combine the purslane, red onion, and cucumber in a large bowl. Add enough dressing to lightly coat the salad and toss. Season with salt and pepper, to taste, and add a sprinkle of oregano, if using.