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“Purslane Salad”

Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 6 servings


  • 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


  • 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!