Purslane and Cucumber Spring Salad with Tofu

The Spring is here again and so are young, fresh, juicy wild greens. Take Purslane (Portulaca oleracea) – my favorite!
Its fleshy succulent leaves, tender crunchy texture and refreshing flavor matches so well with cucumbers and makes exuberantly satisfying lunch.
Satisfying because Purslane has more omega 3 fatty acids than any other plant, has vitamin B, C and lots of E and A, minerals magnesium, calcium, potassium, folate, lithium, iron and 2.5% protein.

So, here is the recipe:
1 cup chopped Purslane
1 cup chopped cucumbers
1 cup cubed boiled and boiled extra-firm tofu
½ cup chopped cilantro
1 tablespoon finely grated fresh ginger
Dressing made with 2-3 spoons of greek yogurt, splash of soy sauce and splash of toasted sesame seed oil.

Mix all ingredients and serve on a rice crispie

Oh, its so good!

From “ Food Under Your Feet”, by Anya Pozdeeva- my favorite weed recipes

Purslane Cucumber Spring Salad with Tofu

Purslane Cucumber Spring Salad with Tofu



About Anya Pozdeeva, vifarms

Vertically Integrated Urbarn Aquaponics, Permaponics, Permaculture and Sustainable Living, New York Style! www.vifarms.com
This entry was posted in Edible Invasive Weeds. Bookmark the permalink.

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