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Tomato, Cucumber, and Purslane Salad

Name: Tomato, Cucumber, and Purslane Salad
Yield: 4
Cuisine: Mexican, Southwestern
Ingredients: 1 large cucumber, peeled, quartered lengthwise, seeds removed and discarded, then chopped; 1 medium tomato, chopped; 1 bunch purslane, thick stems removed, leaves chopped, resulting in about 1/2 cup chopped purslane; 1 minced seeded jalapeno chile pepper; 2 to 3 tablespoons fresh-squeezed lemon juice; Salt to taste

Make a refreshing wild purslane salad with cucumbers, tomatoes, jalapeño chile, lemon juice, and salt.

4 20 cal

Ingredients

4 serv.

1 large cucumber, peeled, quartered lengthwise, seeds removed and discarded, then chopped
1 medium tomato, chopped
1 bunch purslane, thick stems removed, leaves chopped, resulting in about 1/2 cup chopped purslane
1 minced seeded jalapeno chile pepper
2 to 3 tablespoons fresh-squeezed lemon juice
Salt to taste

Instructions

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1 Combine all ingredients in a serving bowl. Salt to taste. Did you love this recipe? Let us know with a rating and review! Links: Mediterranean Lettuce Salad with Purslane and Mint from Kalyn of Kalyn's Kitchen