Here’s the salad I made last night (all from local organic produce from the farmer’s market):
Dandelion
Purslane
Sunflower Sprouts
Tomato
Red Onion
Yellow Bell Pepper
Sprouted Red Lentils
Sprouted Peas
I dressed it with a red wine vinaigrette and some fresh lemon juice and sea salt.
We also had grilled salmon and steamed artichokes — served with melted Kerry Gold butter.
This is the first time I’ve ever eaten purslane and I loved it! Very lemony and crunchy and delicious.
And purslane is very nutritious:
Purslane provides six times more vitamin E than spinach and seven times more beta carotene than carrots. It’s also rich in vitamin C, magnesium, riboflavin, potassium and phosphorus. Source
Seth loved everything except the artichoke. He said, “This is too fancy for me. I don’t know how to eat it.” He only ate a few leaves.
I saved his artichoke heart. I’ll give it to Kate today with some melted butter for lunch, along with the leftover salmon.
Disclosure: cmp.ly/4 and cmp.ly/5
{ 4 comments… read them below or add one }
Mmm, artichokes, the favorite vegetable for my son and I. We grow them in the garden, but get a bit too much sun for really good eating buds. Usually we eat a few, then let the rest flower, which is spectacular – huge purple crew cuts dusted with pale yellow pollen that the bees just love!
that salad looks scrumptious…..yum.
yum, that looks so good and FRESH!
Sounds amazing…will be harvesting some purslane….