Celery Salad with Purslane

     Purslane is a "weed" that I have battled all my life as a gardener but recently I have found out that at one time it was cultivated for it's healing and healthful properties.  Wow!   What a surprise and when I tasted it, I actually liked it. 



     Now I am using it in a salad that is liked by everyone...even the men in my life.  Below is the recipe and a  link to a blog that tells what purslane nutritional benefits are.  Purslane has succulent looking leaves that are round and "fleshy" with reddish looking stems.  When chewed, it makes a muscilege substance in your mouth that tastes kind of lemony. 

     One of the reasons I like this salad so much is that it, with it's oil and lemon juice dressing,  keeps in the refrigerator for a few days unlike leafy salads that go wilty too quickly.  


Celery and Purslane Salad

4 stalks celery  finely chopped
1/3 sweet onion  finely chopped
1 leaf kale with rib cut out and finely chopped
handful of fresh parley without thickest stems,
     finely chopped
1/3 cup fresh young peas if you have them or frozen peas thawed
1/4 cup raw sunflower seeds
handful of washed, rootless, purslane chopped
3 fresh mint leaves finely chopped

dressing option 1
1/4 cup fresh lemon juice
1/4 cup virgin olive oil
1/2 tsp. real salt
1/4 tsp. garlic powder
some pepper

dressing option 2
1/4 cup apple cider vinegar
1/4 cup virgin olive oil
1-2 TBS honey
1/2 tsp.  real salt
1/4 tsp. garlic powder
some pepper

     When I take some out of fridge container, I like to put some slices of avacado, or chopped red pepper or cucumber with it and place it on some leafy greens.  Those vegetables do not sit well in the fridge, in a salad with dressing so I add them at the table.   I also put some home-made sauerkraut with it which does "sit well" with anything.