writteninmykitchen.com

Purslane, Avocado and Mozzarella Salad

Wednesday 6 March 2019 09:29

A fabulously tasty salad, particularly when all the ingredients are spanking fresh. Have it for lunch or as a starter or even as speedily made accompaniment to a piece of barbecued meat. 


for four

a couple of good handfuls of purslane leaves

a dozen or more tiny vine grown tomatoes cut in half

Ideally one of those big bright green, smooth skinned avocados which are crisp tasting and juicy, peeled, stoned and cut into chunks

Mozzarella - about 110g per person - a little more if serving the salad alone for lunch

seasoning of Maldon sea salt and fresh ground black pepper

Di’s Dressing (see beetroot salad above)


In a salad bowl gently mix the tomato, avocado, and purslane together. Add the salad dressing and mix again. Tear the mozzarella into chunks and turn gently into the salad.

Serve immediately. 


If you would like to know more about the story of purslane why not order: PPC 110 from Prospect Books and read all about it (in English) in my essay ‘Une Mauvaise Herbe’