I'll bet you didn't know those weeds that grow on the side of the road are not only edible, but also delicious. I'm referring to verdolaga or common purslane (portulaca oleracea), which can be the bane of the gardener or a treasure for the discerning cook.
What's more, this succulent weed is incredibly healthy. Verdolaga contains high levels of Omega-3 fatty acids and is a great source of Vitamin C and some B-complex vitamins. Here in central Mexico where I often travel, verdolaga is everywhere: on the side of the road, growing lushly (albeit wildly) in clay pots, and in the market.
The best part of eating verdolaga is that you can't beat the price. In my case, it's free because it grows abundantly next to a lime tree in a large pot. No complaints from me about the wayward growth of tangled verdolaga, ready for my kitchen and my palate!
| Verdolagas a.k.a. Purslane |
Recipe Type: salad
Author:
Prep time: 10 mins
Total time: 10 mins
Serves: 4
Ingredients
- 4 cups of washed, chopped verdolaga
- 1 or 2 firm, but ripe tomatoes, cut in wedges or strips
- ½ red onion, cut into thin slices
- 1 avocado cut into strips
- 2 limes
- ½ cup chopped cilantro
- ½ olive oil
- Rock salt to taste
Instructions
- Mix the verdolaga, tomatoes, onion, and cilantro in a salad bowl.
- Arrange the avocado.
- Sprinkle rock salt.
- Drizzle olive oil.
- Squeeze the juice of both limes and serve.
Notes
You may prefer to thoroughly mix the oil, salt, and lime juice before arranging the avocado slices so that all the leaves of the verdolaga are smeared with the dressing.
Love it!
ReplyDeleteThanks, Tina.
ReplyDelete