Imagine a refreshing salad that combines the unexpected crunch of purslane, the creamy richness of avocado, and the cool crisp of cucumber - all in one mind-blowing dish! This Purslane Avocado and Cucumber Salad is not just a recipe; it's a culinary adventure that transforms simple ingredients into a Mexican-inspired masterpiece that will revolutionize your summer eating experience. Get ready to impress your friends and tantalize your palate with a salad so delicious, it'll become your new obsession!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Mexican
Serves: 2 servings
Ingredients
- 1 cup purslane
- 1 ripe avocado, diced
- 1 cucumber, sliced
- 1 tablespoon lime juice
- Salt to taste
Instructions
- Thoroughly wash the purslane leaves under cool running water, removing any dirt or debris. Pat dry using clean paper towels or a salad spinner to ensure the leaves are crisp.
- Trim the bottom stems of the purslane and roughly chop the tender leaves and stems into bite-sized pieces. Place the chopped purslane in a medium mixing bowl.
- Cut the ripe avocado in half, remove the pit, and carefully dice the flesh into small, uniform cubes. Add the avocado cubes to the bowl with purslane.
- Wash the cucumber and slice it thinly using a sharp knife or mandoline. For a more delicate texture, consider removing the seeds before slicing.
- Gently combine the purslane, avocado, and cucumber in the mixing bowl, being careful not to mash the avocado.
- Squeeze fresh lime juice over the salad, ensuring even distribution. The acidity will help prevent the avocado from browning and add a bright, tangy flavor.
- Sprinkle salt to taste, using a pinch of sea salt or kosher salt for the best flavor enhancement.
- Toss the ingredients gently to mix, ensuring the lime juice and salt are evenly distributed without breaking the avocado pieces.
- Serve immediately at room temperature to enjoy the fresh, crisp textures and vibrant flavors of the salad.
Tips
- Choose ultra-fresh ingredients: The success of this salad depends on the quality of your produce. Select a ripe avocado that yields slightly to gentle pressure and crisp, vibrant purslane leaves.
- Prep technique matters: When cutting avocado, use a gentle touch to maintain beautiful, intact cubes. For the cucumber, a mandoline can create paper-thin, uniform slices for an elegant presentation.
- Serve immediately: This salad is best enjoyed fresh. The lime juice helps prevent avocado browning, but for maximum flavor and texture, consume within 30 minutes of preparation.
- Optional flavor boosters: Consider adding a sprinkle of toasted pumpkin seeds or a few chopped cilantro leaves for extra complexity and crunch.
- Temperature is key: Serve at room temperature to allow the flavors to fully develop and the ingredients to showcase their natural textures.
Nutrition Facts
Calories: 183kcal
Carbohydrates: g
Protein: 3g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
