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Purslane, Watercress and Avocado Salad (can use salad greens in place of Purslane)

Here's how you make Purslane, Watercress and Avocado Salad (can use salad greens in place of Purslane)
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  • Servings: 8
  • Prep: 15-20m
  • Cook: 0m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • Chili Pine Nuts
  • 1/2 cup pine nuts
  • 1 1/2 teaspoons chili powder
  • 1/4 teaspoon red chili flakes
  • 1 1/2 teaspoons maple sugar or light brown sugar
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon grapeseed oil or other light oil (light olive oil can also be used)
  • Salad
  • 1/2 pound (1 bunch) purslane, large stems removed (arugula or a spring mix can be used in place of Purslane)
  • 1/2 pound (1 bunch) watercress, large stems removed
  • 2 ripe avocados, pitted, peeled, and cut into wedges (see Note)
  • 2 oranges, sectioned
  • 1 small jicama, peeled and cut into 1/4-inch sticks (if you can't find jicama, apples can be used: granny smith or even honey crisp. See Note)
  • 1/2 small red onion, halved lengthwise then cut lengthwise into 1/8-inch slices
  • 1 lime, juice of
  • 2 tablespoons extra virgin olive oil
  • 3/4 teaspoon Sea or Kosher salt
  • 1/4 teaspoon freshly ground black pepper
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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