Cucumber, Onion And Purslane Salad – a delicious recipe with cucumbers, fresh onions, purslane, flat-leaf, garlic, Salt. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
If the skin of the cucumber is sweet and tender, leave it on.
2
Otherwise, peel it.
3
Halve the cucumber lengthwise and scoop out the seeds; chop the cucumber into bite-sized pieces.
4
Quarter the onions, slice them crosswise very thin, then combine them with the cucumbers in a bowl.
5
Wash the purslane in a few changes of waterit's often sandy since it grows along the grounddry it, then break it into small clumps.
6
The whole plant is tender so stems can go in too.
7
Add it to the cucumbers, along with the parsley.
8
Pound the garlic with a few pinches salt until it's smooth, then add the vinegar and whisk in oil.
9
Check the balance and adjust, if needed.
10
Pour over the vegetables and toss well.
11
Refrigerate for up to one hour before serving.
124
kcal
Calories
8
g
Fat
13
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 cucumbers, 2 very small fresh onions, white or red, 1 1/2 cups purslane, 2 tablespoons chopped flat-leaf parsley, and more.
Yes, Cucumber, Onion And Purslane Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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