Purslane, Watercress and Avocado Salad (can use salad greens in place of Purslane)
"Purslane is considered a weed and also known as little hogweed. Purslane is filled with vitamins and nutrients with impressive health benefits: calcium, vitamin A, C, beta-carotene, antioxidants to name a few. Purslane grows like crazy in my garden and in every region of the world. In the past, I've picked them out, throwing it away, but after finding how delicious and nutritious, this year I actually potted them separately so that we could use it in our salads. I'm going to further research it to use it in more meals."
Original is 8 servings
Ingredients
- Chili Pine Nuts
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- Salad
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Nutritional
- Serving Size: 1 (164.2 g)
- Calories 170.5
- Total Fat - 12 g
- Saturated Fat - 1.3 g
- Cholesterol - 0 mg
- Sodium - 323.4 mg
- Total Carbohydrate - 16.4 g
- Dietary Fiber - 6.8 g
- Sugars - 6.8 g
- Protein - 2.9 g
- Calcium - 42.9 mg
- Iron - 1.3 mg
- Vitamin C - 37.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Chili Pine Nuts
Step 1
Preheat the oven to 300-degrees F.
Step 2
In a small bowl, mix the pine nuts with the chile powder, chili flakes, maple or brown sugar, salt, oil, and 1/4 teaspoon of water. Spread the nuts on a baking sheet and bake until browned and toasted, 10 - 12 minutes.
Salad
Step 3
On a large serving platter, make seven layers using half of the purslane (or other salad greens of choice if purslane is not available), watercress, avocados, orange sections, jicama, red onion, and pine nuts. Repeat with remaining half. In a small bowl, combine the lime juice, olive oil, salt, and black pepper, and drizzle over the layered ingredients.
NOTE: Try to add both the avocado and apples (if using) right before serving to prevent them from going brown. You may want to sprinkle lemon or lime juice on each, if preferred, to allow them to slow down on the browning process.
Tips
No special items needed.
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