This is wild purslane that its leaves are soft and succulent full of omega-3 fatty acids. The Purslane (Γλυστρίδα) salad is slightly sour and piquant in taste, and both leaves and tender stems are edible. The addition of dry mint in this salad creates a unique blend of tastes!

An excellent combination with this salad would be the Fresh Louvi (string beans) with Marrow.

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Purslane (Γλυστρίδα) salad

Prep Time30 minutes mins

Total Time30 minutes mins

Course: Salad

Cuisine: Cypriot, Vegan

Keyword: Food Recipes, Pleasures, Salads

Servings: 6 People

Ingredients

For the salad:

• 2 bunches wild Purslane , leaves and tender stems picked
• 3 Tomatoes , deseeded and cubed
• 5 Cucumbers , peeled, cut in half lengthwise and
• 1 tablespoon dry Mint , ground by hand

For the dressing:

• 5 tablespoons EVOO , Extra Virgin Olive Oil
• 1 tablespoon Lemon juice
• 2 tablespoons Red Vinegar . Light one preferably Cabernet Sauvignon
• 1 tablespoon dry Mint , ground by hand
• 1 teaspoon Honey
• 2 teaspoons Sea Salt
• 1 teaspoon freshly ground Black Pepper

Instructions

• In a medium size bowl whisk all the dressing ingredients, season with the salt and pepper.
• Put in a large bowl the salad ingredients, pour the dressing and toss. Sprinkle the remaining dry mint.