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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make the dressing by mixing the lemon juice, olive oil and salt together - I put mine in a jam jar and shake it up! Adjust seasonings to personal taste. | 2. Thoroughly rinse the purslane and remove the small fleshy leaves in clusters (the stems are easily broken with your finger and thumbnail). Rinse the purslane and pat dry. Add the diced onion and tomato and with your hands mix everything together. (Remove any roots that may still be attached.). | 3. Add the dressing and again, mix well - so that all the leaves are coated, as well as the diced onions and tomatoes. | 4. Serve alongside grilled meat and fish, cheese and charcuterie or just as a light salad with rustic bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purslane		cups		-	-	-	-
red onion	1		peeled diced	-	-	-	-
tomato	1		diced	40.2099	8.6898	1.9658	0.4468
lemon	1			1.2808	0.4116	0.0486	0.0132
olive oil	4 -5	tablespoons		0.0	0.0	0.0	0.0
salt	1/2	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.