PURSLANE SALAD

This South Asian native is not only good to eat both raw and cooked, it’s an incredible nutrient-packed addition to your diet. The very best vegetable-based source of Omega-3 fatty acids (the stuff in the fish-oil capsules), purslane also packs vitamins A, B, and C and dietary minerals magnesium, calcium, potassium, and iron. This crunchy-tart salad is a great companion for anything grilled—say, a succulent striper fillet or some lamb chops or chicken breasts with a spicy rub.

For the snappiest texture, chill the purslane, apple, and onion before taking a knife to them.

  • 2 cups purslane leaves with tender upper stems (about 4 ounces)
  • ¼ of a sweet onion, diced
  • 1 crisp apple, diced
  • leaves from 4 or 5 stems of mint, finely chopped
  • 3 Tablespoons extra-virgin olive oil
  • 1 teaspoon fresh lemon juice, or more to taste
  • salt and freshly ground pepper to taste

Toss ingredients together just before serving.

Serves 4.

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