Summer Fresh Purslane, Watermelon & Pomegranate Salad

Summer Fresh Purslane, Watermelon & Pomegranate Salad

Purslane is a prolific, drought resistant plant that makes a great addition to your salad garden. It is easy to grow and the leaves, stems, flowers and seeds are all edible, and packed with more nutrition than most greens. In fact, purslane and lambs-quarters, which are both considered weeds, have the highest nutritional profiles than any other plants on the planet.

So purslane is worth a try and it is truly delicious- with a crunchy, snappy texture and a crisp slightly tangy and tart flavor.

This salad makes the best of purslane and watermelon -two summer favorites. Balancing the sweetness of the watermelon and the tang of the purslane, pomegranate adds another tart flavor, basil adds that summer flavor we can’t live without- and shallot adds a hint of onion balance. (You could substitute mint for the shallot for a switch up in flavor if preferred). Tear fresh mozzarella into small pieces then drizzle it all with a delicate vinaigrette to bring it all together. Store in the fridge till serving. We had a little bit left over and it did well the next day as well.

A fresh and delicious summer celebration salad.


Ingredients for Salad :

Watermelon – medium size seedless

1-2 teaspoons of sugar

Seeds from one pomegranate

4-6 cups of purslane leaves and stems- chopped

1-3 sprigs of basil – torn or chopped into small pieces

1 small shallot ( or a handful of mint if substituting) thinly sliced.

½ to 1 cup of torn fresh mozzarella cheese

Ingredients for Vinaigrette:

2-3 tablespoons of extra virgin olive oil

1 tablespoon of cider vinegar

½ teaspoon of freshly grated lemon zest

1 tablespoon of fresh lemon juice

Salt and pepper to taste

Chop the watermelon into about 1 inch pieces – you should use about 4-5 cups. Toss with 1-2 teaspoons of sugar and place in a colander to let the excess water drain off while preparing the rest of the salad.

Wisk the oil and vinegar. Add the lemon zest and juice and add salt and pepper to taste.

In a large bowl add the vinaigrette, basil, purslane, shallot and pomegranate seeds. Toss well – then add the watermelon and gently toss again. Transfer to a serving dish and sprinkle mozzarella on top- finish with a drizzle of olive oil and salt and pepper to taste.




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