“Purslane Salad”
Servings: 6 servings
Ingredients
- 2 cups purslane leaves picked from the stem
- 1/2 cup fresh corn kernels raw or cooked
- 1/2 cup red onion thinly sliced
- 2 eggs hard boiled and roughly chopped
- 1 large tomato diced
- 1/4 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon hazelnut oil or other favorite finishing oil
Instructions
- Combine all of the vegetables in a bowl. Sprinkle with salt and pepper and toss to mix.
- Drizzle in the hazelnut oil and toss again to distribute. Serve!