The purslane (portulaca oleracea) is growing like mad in the backyard. Summer rains always bring out the purslane, but I had no idea how many seeds were in the ground at my house! What a gift!!
Anyway, the plants are big enough to harvest from now, so last night I got a nice big bowlful of crunchy, moist fresh purslane and created this yummy salad.
Asian purslane salad
1 large bowlful of fresh purslane, chopped
1 tsp honey
1 tsp soy sauce (wheat free)
1 tbsp toasted sesame oil
1 tsp lime juice
2 tbsp diced onion
1 clove garlic, mashed
pinch of hot chile powder to taste
1 tbsp sesame seeds
Mix the everything but the purslane together in a bowl. Pour over purslane and toss till coated.
Eat!
Add some more yumminess to the salad with sliced toasted almonds, cucumber pieces, daikon radish, green onions, cilantro, or what have you.