Serve chilled or at room temperature.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
If adding avocado, add it just before serving to prevent browning.
Variations:
Add cooked quinoa for a protein boost.
Substitute parsley with mint or dill for a different herbaceous note.
For a spicy kick, add a pinch of chili flakes or diced jalapeño.
FAQ:
Q: Where can I find purslane?
A: Purslane often grows wild but is also available at farmers markets and specialty grocery stores during spring and summer.
Q: Can I cook purslane?
A: Yes! While it’s excellent raw, purslane can also be sautéed or added to soups and stews like spinach or watercress.
Q: Is purslane safe to eat raw?
A: Absolutely. Just be sure to wash it thoroughly, especially if foraged.
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