purslane with grilled corn, red onions, and a creamy avocado dressing

Purslane and grilled corn salad via brooklynsupper.net; Image ©Brooklyn Supper, all rights reservedBoth of my girls are a year older, and in less than a week I will be too. With two birthdays occurring in the same week, and then mine just a week later, things around here have been straight-up manic. And there’s been a lot of cake. So this week, now that things have settled down (however temporarily), I’m eating clean, getting lots of exercise, and taking the time to stop and smell the roses. Or in my case, stop and Instagram the roses.

One of the things I’m loving is purslane. I’ve sung the praises of purslane before–it’s a summer favorite I can never get enough of. Here, the robust leaves take on smoky grilled corn (click here for our grilled corn method), pungent raw onion, and a creamy avocado dressing with a touch of heat. It’s a filling salad that will leave you charged up with lots of healthy Omega-3 fatty acids, and ready to take on the world (or at least your part of the world).

Speaking of salads, over on Babble, we’re sharing 8 simple ways to optimize nutrition and get the most out of your salads.

Purslane and grilled corn salad via brooklynsupper.net; Image ©Brooklyn Supper, all rights reserved

Purslane Salad with Grilled Corn, Red Onion, and a Creamy Avocado Dressing

for the dressing (adapted from The Kitchn)
1 avocado
1 cup plain yogurt
1/2 red onion, chopped
3 tablespoon fresh squeezed lime juice
2 tablespoons olive oil
1 clove garlic, smashed and minced
1 tablespoon Italian parsley or cilantro
1/2 teaspoon sea salt
1/4 teaspoon ground cayenne pepper
1/2 teaspoon sriracha (optional)

Combine all of the ingredients in a blender, and blend until smooth. Check salt and acid levels and adjust as needed. Refrigerated, dressing will keep for several days.

to assemble the salad
1 bunch purslane
2 ear corn, grilled
1/2 red onion, sliced paper thin
pinch sea salt
fresh ground pepper to taste

Wash the purslane, and trim of any large stems. Tear the stems into bite-sized lengths. Meanwhile, husk the grilled corn, if needed, and cut the kernels off the cob. Toss the purslane, corn, and red onion together with a pinch of sea salt in a large salad bowl. Drizzle with dressing, and turn to coat. Drizzle a bit more on top, and finish with lots and lots of fresh ground pepper.

Comments

  1. Helen Witherspoon says

    I read something about you serve dinners? I am interested in knowing more. Sounds fun. Would you mind filling me in? Thanks. Helen Witherespoon

  2. says

    This sounds and looks wonderful! I’ve been looking for purslane recipes, as it’s threatening to take over our garden :o) Do you have any idea what the weight of a bunch might be, or other measurement… such as cups?

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