While some people view purslane as a pesky weed, I think of it as a nutritional powerhouse and a free edible you can grow just about anywhere. Purslane looks a little bit like a succulent, with its puffy, juicy leaves and strong stem. It grows willingly in any area that has been disturbed (think of pulling out weeds, and the dirt now becomes airy, puffy, and open to any seed that falls into it). It’s high in omega 3’s, which is an interesting fact for a green leafy plant. Plus, as is the case with any green, it’s a good source of chlorophyll, fiber and is simply delicious. It’s sort of a blank slate plus a crunchy texture, which means it goes well with any vegetable you pair it with. Sometimes, though, I think it has a hint of lemon and cucumber.

For this salad here, you’ll want to use the thin stems and leaves, not the thick inner stem.

If you’re lucky to grow it in your back yard (just be sure it’s not around an area where cars go by, and exhaust), then you’re lucky. Otherwise, you can find it at farmers markets that think outside the box and love this weed as much as I do!

Ingredients:

2 handfuls tender purslane leaves and thin stems (leave the thicker stems behind)
1 handful of artichoke hearts
1/2 English cucumber, sliced
handful of cherry tomatoes, sliced in half
torn basil leaves
1/4 red onion, sliced
One recipe tahini dressing (herbed or plain)
Half a recipe or so of smoky chickpeas

Combine the salad ingredients together, and serve with the chickpeas and tahini dressing. In total, this recipe serves about 2 people.