Spicy Purslane, Tomato, Cucumber, Mint, and Parsley Salad

Vegetarian
Vegan
Gluten Free
Dairy Free
Very Healthy
Low Fod Map
Health score
100%
Spicy Purslane, Tomato, Cucumber, Mint, and Parsley Salad
20 min.
6
326kcal

Suggestions


Are you ready to elevate your salad game with a burst of fresh flavors and vibrant colors? Introducing the Spicy Purslane, Tomato, Cucumber, Mint, and Parsley Salad—a delightful dish that not only tantalizes your taste buds but also packs a powerful nutritional punch. This salad is a celebration of wholesome ingredients, featuring the unique and peppery taste of purslane, which is often overlooked but is a true superfood. Rich in omega-3 fatty acids and antioxidants, purslane adds a refreshing twist to your typical salad.

Imagine the juicy sweetness of cherry tomatoes mingling with the crispness of cucumbers, all enhanced by the aromatic notes of fresh mint and parsley. The addition of lemon juice and zest brings a zesty brightness that perfectly balances the flavors, while a drizzle of extra-virgin olive oil adds a touch of richness. This salad is not only vegetarian and vegan but also gluten-free and dairy-free, making it an ideal choice for anyone looking to enjoy a healthy, guilt-free meal.

Ready in just 20 minutes, this salad is perfect as a side dish, antipasti, or even a light snack. Whether you're hosting a summer gathering or simply looking for a nutritious addition to your lunch, this Spicy Purslane Salad is sure to impress. So grab your ingredients, and let’s get mixing—your taste buds will thank you!

Ingredients

  • cup tightly purslane leaves and branches packed
  • cup tightly flat-leaf parsley fresh packed coarsely chopped
  • tablespoon mint leaves fresh chopped
  • tablespoon thyme leaves fresh
  • cup grape tomatoes 
  • tablespoon juice of lemon fresh
  • teaspoon lemon zest finely grated
  • tablespoon olive oil extra-virgin
  • servings salt and pepper to taste

Equipment

  • bowl
  • whisk
  • sieve

Directions

  1. Cut the tomatoes in halves or quesrters crosswise and squeeze lightly to remove the seeds, transfer to a strainer to drain. In a salad bowl, mix together the cucumber, purslane, scallions, herbs and jalapeños.
  2. Whisk together the olive oil, lemon juice, vinegar, lemon zest,and salt and pepper to taste.
  3. Pour over the salad and toss. Taste and adjust the seasoning. Refrigerate for 20 to 30 minutes to give the flavors time to meld.
  4. Sprinkle with sumac before serving if you like.

Nutrition Facts

Calories326kcal
Protein6.91%
Fat30.83%
Carbs62.26%

Properties

Glycemic Index
19.17
Glycemic Load
0.71
Inflammation Score
-10
Nutrition Score
38.899130391038%

Flavonoids

Eriodictyol
0.89mg
Hesperetin
0.62mg
Naringenin
0.37mg
Apigenin
21.75mg
Luteolin
1.49mg
Kaempferol
0.19mg
Myricetin
1.55mg
Quercetin
0.33mg

Nutrients percent of daily need

Calories:326.23kcal
16.31%
Fat:13.84g
21.3%
Saturated Fat:2.81g
17.56%
Carbohydrates:62.91g
20.97%
Net Carbohydrates:40.64g
14.78%
Sugar:1.48g
1.65%
Cholesterol:0mg
0%
Sodium:221.2mg
9.62%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.98g
13.96%
Manganese:6.58mg
329.18%
Iron:35.25mg
195.82%
Vitamin K:172.14µg
163.94%
Vitamin A:6351.32IU
127.03%
Fiber:22.27g
89.09%
Vitamin C:63.13mg
76.53%
Vitamin B6:1.43mg
71.73%
Calcium:693.24mg
69.32%
Folate:169.09µg
42.27%
Magnesium:111.09mg
27.77%
Vitamin B2:0.37mg
21.75%
Zinc:3.18mg
21.22%
Copper:0.39mg
19.73%
Potassium:622.48mg
17.79%
Phosphorus:111.41mg
11.14%
Vitamin B3:2.1mg
10.49%
Vitamin E:1.36mg
9.04%
Selenium:2.23µg
3.18%
Vitamin B1:0.04mg
2.55%
Vitamin B5:0.11mg
1.08%
Source:SippitySup