Most people yank purslane out of their garden beds without realizing they're tossing one of the few plants with meaningful omega-3s. Its succulent leaves have a lemony crunch that plays well against juicy heirloom tomatoes, and this salad takes about fifteen minutes to throw together. It sits well alongside other quick salads like tomato and burrata salad and massaged kale salad with lemon and tahini.
Ingredients
- 3 cups purslane leaves and tender stems, rinsed
- 3 medium heirloom tomatoes, cut into wedges
- 1/2 red onion, thinly sliced
- 1/4 cup crumbled feta cheese
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 clove garlic, grated
- 1/4 cup fresh mint leaves, torn
- Flaky salt and black pepper to taste
Instructions
- Combine purslane, tomatoes, and red onion in a large bowl.
- In a small bowl, whisk together olive oil, vinegar, and garlic.
- Pour the dressing over the salad and toss gently to coat.
- Scatter feta and mint over the top.
- Season with flaky salt and pepper, then serve right away.
Nutrition Facts (per serving)
| Calories | 120 |
| Total fat | 9g |
| Total carbohydrates | 8g |
| Dietary fiber | 2g |
| Protein | 3g |
| Sodium | 190mg |
Why This Is Good for Your Gut
Purslane contains pectin-like soluble fiber and alpha-linolenic acid, an omega-3 fat linked to lower intestinal inflammation. Tomatoes contribute pectin and lycopene, which together support a favorable balance of bacterial populations in the lower gut. This kind of low-carb, high-produce plate fits the pattern we outline in finding a low-carb approach your gut can live with.
A weed by reputation, a superfood by nutrition panel.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
