Purslane salad - Salad Healthy

Purslane salad | Salad Healthy | Claudette’s Kitchen #ClaudettesKitchen Ingredients: - 3 Bunches of Purslanes (washed well) - 4 tablespoons lemon juices - 1 teaspoon salt - Half cup Olive Oil Subscribe on YouTube: /channel/UCToRJlZEleBpAES3e7GwA4g Follow me on Facebook: https://www.facebook.com/Claudettes-Kitchen-109357004207229 Follow me on Instagram: https://www.instagram.com/claudettes_kytchen/ If you like my work, please stay connected by subscribing to my channel and turn on the notification bell! Every week 2 more videos will be added! Purslane Salad Ingredients • 1/4 cup red onion, thinly sliced • 1 lemon, zested and juiced • 1 tablespoon red wine vinegar • 1 bunch purslane, chopped, and thick portions of stems removed • 2 tablespoons olive oil • 2 tablespoons plain whole milk yogurt • Pinch salt • Pinch pepper • 1/2 cup feta cheese • 1/2 cucumber, chopped • 3/4 cup melon, cubed • 5 radishes, thinly sliced Directions 1. In a small bowl, combine the red onion, red wine vinegar, and lemon juice. Set aside to marinate for at least five minutes. 2. Put the purslane in a large bowl and drizzle with olive oil and yogurt. Using tongs, distribute olive oil and yogurt evenly over the greens. Add salt, pepper, and lemon zest, and stir with tongs. Add red onions, vinegar, and lemon juice, stir with tongs, and add remaining ingredients. Purslane and Parsley Salad INGREDIENTS • 3 tablespoons olive oil • 1 tablespoon fresh lemon juice • 1 tablespoon finely chopped shallot • 1/2 pound cherry tomatoes (preferably assorted heirloom varieties), halved or quartered if large • 6 cups packed tender purslane sprigs and leaves (from a 1-pound bunch) • 4 cups packed flat-leaf parsley leaves (from 2 large bunches) PREPARATION 1. Whisk together oil, lemon juice, shallot, and 1/4 teaspoon each of salt and pepper in a large bowl. 2. Add tomatoes, purslane, and parsley, gently tossing to coat. Tomato, Cucumber, Purslane Salad Wild purslane salad with cucumbers, tomatoes, jalapeño chile, lemon juice and salt. Ensalada de Verdolaga. INGREDIENTS • 1 large cucumber, peeled, quartered lengthwise, seeds removed and discarded, then chopped • 1 medium tomato, chopped • 1 bunch purslane, thick stems removed, leaves chopped, resulting in about 1/2 cup chopped purslane • 1 minced seeded jalapeno chile pepper • 2-3 Tbsp fresh squeezed lemon juice • Salt to taste Purslane (verdolaga in Mexico, pourpier in France, bakleh in Lebanese) is a wonderful green that is extremely popular in Lebanon and throughout the Levant. It grows in any vegetable garden like a ground cover. Purslane, Cucumber & Tomato Salad with Mint Purslane is a nutrient-packed green with a bright, lemony flavor and delicate crunch. Many gardeners in the U.S. consider it a weed, but Cypriots use it to make refreshing salads. Ingredients • 2 tablespoons extra-virgin olive oil • 2 tablespoons red-wine vinegar • ¼ teaspoon salt • 3 cups trimmed purslane or 6 cups trimmed watercress • 2 medium tomatoes, diced • 1 medium English cucumber or 2 Persian (mini) cucumbers, diced • 2 tablespoons chopped fresh mint Whisk oil, vinegar and salt in a large bowl. Add purslane (or watercress), tomatoes, cucumber and mint. Toss to combine. GARDEN PURSLANE SALAD Purslane is by far one of the most nutritious and healthy greens that you can add to your vegetable list. Purslane is a succulent plant that is a nutrient-dense herb with a huge dose of Omega-3 fatty acids making it a heart-healthy superfood. That is the same Omega-3 that you get when eating salmon or sardines! Try Purslane sautéed with bacon, add some to a stir-fry or chopped and added to an omelet. Toss a handful of this lemony herb in the blender when you make that healthy green smoothie. Backyard garden is a virtual salad bowl with purslane, red and green leaf lettuce, baby kale, spinach, radishes, green onions and tomatoes. The garden is thriving and we recently used a picking of our garden-fresh green peas to post a pot of Fresh Pea Soup INGREDIENTS • 12 ounces fresh purslane leaves and tips • 1/2 red onion, thinly sliced • 1/2 long green cucumber, thinly sliced • 4-5 red radishes, thinly sliced • 1 small jicama, diced-about 1 cup • 1 cup crunchy salad croutons CREAMY LEMON-GARLIC VINAIGRETTE • 1/2 cup fresh lemon juice • 2 teaspoons Dijon mustard • 2 cloves garlic, grated or crushed • 3/4 cup olive oil • Sea salt and freshly ground black pepper INSTRUCTIONS 1. Remove the leaves and leaf tips from the purslane stems and add to a salad bowl, discard stems. 2. Add the sliced red onion, cucumber, radishes and diced jicama to the salad bow, toss to combine.

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