Purslane and Parsley Salad

Name: Purslane and Parsley Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 1 liters packed tender purslane sprigs and leaves (from a 1-pound bunch); 946 milliliters packed flat-leaf parsley leaves (from 2 large bunches); 1 Tbsp fresh lemon juice; 3 Tbsps olive oil; 1 Tbsp finely chopped shallot; 227 grams cherry tomatoes (preferably assorted heirloom varieties), halved or quartered if large

Purslane and Parsley Salad is a gluten free, primal, and whole 30 side dish. This recipe serves 6. This recipe covers 15% of your daily requirements of vitamins and minerals. One serving contains 90 calories, 2g of protein, and 8g of fat. If you have olive oil, cherry tomatoes, flat-leaf parsley leaves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Whisk together oil, lemon juice, shallot, and 1/4 teaspoon each of salt and pepper in a large bowl.

Ingredients you will need

Salt And Pepper

Lemon Juice

Shallot

Cooking Oil

Equipment you will use

Whisk

Bowl

Add tomatoes, purslane, and parsley, gently tossing to coat.

Ingredients you will need

Purslane

Tomato

Parsley

Herbs and greens can be washed and dried 1 day ahead, then chilled in sealed plastic bags lined with paper towels. Toss with tomatoes and vinaigrette just before serving.

Ingredients you will need

Vinaigrette