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“Purslane Salad”
Prep Time
5
minutes
mins
Cook Time
5
minutes
mins
Total Time
10
minutes
mins
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!