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This green—better known as a garden weed—has a nutrition profile capable of competing with the best superfoods.
Purslane is better known as a garden weed (wait, wait! Don’t click away!), but it has a superfood nutrition profile up there with the best of them. Its succulent-like leaves are hydrating and pack an extraordinary amount of Omega-3 fatty acids compared to other plants, making it highly anti-inflammatory and nourishing to the entire body.
In this salad, tiny purslane is bulked up with baby mache and cucumber, and then tossed with the most basic yet perfectly bright and addictive vinaigrette to highlight the greens (the buttery-rich flax oil doubles down on the Omegas, too). Take this salad into substantial meal territory by adding your favorite vegetables and legumes or another protein. Look for purslane at your local farmers markets, natural food stores, or ask a gardener to take those healthy weeds off their hands.
Recipe: Purslane-Cucumber Salad with Omega Vinaigrette
MAKES 4 SALAD SERVINGS + 1/3 CUP VINAIGRETTE
- 1 large bunch purslane
- 12 ounces baby greens, like mache
- 1 Persian cucumber, cut into half moons
- 2 tablespoons toasted flax seeds
- 2 tablespoons lemon juice*
- ¾ teaspoon salt
- 1 teaspoon honey or maple syrup
- ¼ cup cold-pressed flax oil
- Pick purslane leaves from their thick stems and place in a large bowl; discard stems.
- Combine purslane leaves with baby greens and cucumber.
- Combine all vinaigrette ingredients in a small jar, cover tightly with a lid, and shake until thoroughly mixed.
- When ready to serve, toss salad with enough vinaigrette to lightly coat leaves. Sprinkle with seeds.
*Note: if you’re out of lemons, you may substitute with raw apple cider vinegar