Purslane Salad with Baby Greens and Cabbage

Name: Purslane Salad with Baby Greens and Cabbage
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters baby greens or mesclun; 1 large cucumberpeeled, seeded and cut into 1/2-inch dice; 2 Tbsps fresh lemon juice; 59 milliliters mint leaves; 2 Tbsps extra-virgin olive oil; 4 servings Salt and freshly ground pepper; 4 mediums scallions, white part only, thinly sliced and separated into rings; 340 grams young purslane

Purslane Salad with Baby Greens and Cabbage might be just the side dish you are searching for. This recipe serves 4. Watching your figure? This gluten free, primal, and whole 30 recipe has 102 calories, 2g of protein, and 7g of fat per serving. A mixture of olive oil, scallions, young purslane, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Soak the cabbage in salted cold water for 30 minutes.

Ingredients you will need

Cabbage

Water

Drain and spin dry in a salad spinner. Trim the purslane down, leaving only the small sprigs and leaves; you should have about 2 cups. Wash well and spin dry. Toss the cabbage and purslane with the mesclun, scallions and cucumber.

Ingredients you will need

Green Onions