Purslane & Cucumber Salad

 

The summer of 2018 can be characterized by me trying to keep up with the amount of purslane my garden was producing. I'd clip a few stalks off, then a couple days later it had grown back double-over. As a lover of purslane, it was heaven for me. 

#Purslanechallenge2018 forced me to get real creative in the kitchen. I found this cucumber and purslane salad recipe in Gonzalo Guzman's Nopalito book, and I knew I needed to give it a go. I envisioned a beautiful green salad with great crunchy textures, citrusy brightness, and toasty goodness. When I finally made the salad, it fulfilled my initial vision. 

This recipe is slightly modified from the original. It includes sunflower seeds in the dressing and garnish. The original recipe uses canola oil where I've substituted avocado oil (because why not). And because I like my vinaigrettes to be more acidic than oily, the oil-to-vinegar ratio is more like 2:1 instead of the conventional 3:1.

Provecho!

 
 
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Ingredients

Dressing

  • 1/4 cup sunflower seeds

  • 1/4 cup pepitas

  • 1/2 cup lemon juice

  • 6 tablespoons apple cider vinegar

  • 3/4 cup olive oil

  • 3/4 cup avocado oil

  • Salt, to taste

Salad

  • 4 cups cucumber

  • 1/4 cup lime juice

  • 4 cups purslane, leaves and stems

  • 1 avocado

  • 1 cup queso fresco

Instructions

  • Set oven to 350 F. Toast pepitas and sunflower seeds until light brown and aromatic. Remove and cool.

  • Blend half amount of seeds into powder. Add lemon and vinegar and blend. Slow stream oils into blender until emulsified. Add salt to taste.

  • Marinate cucumber in lime juice for 10 minutes. Pour off lime juice.

  • Add purslane and avocado to cucumbers, add half dressing, mix, and taste. Add more dressing and salt to taste.

  • Sprinkle cheese and remaining seeds on top of salad.

  • Serve!

 
 
Gino GarciaRecipe, Summer, Vegetarian, SaladComment