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.