Purslane Salad
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| Specialty Salads |
Purslane Salad
1/2 California Avocado
1 Teaspoon Fresh Garlic Juice
1 Teaspoon Dulse Flakes
1/2 Teaspoon Oregano Flakes
1/2 Teaspoon Sweet Basil Flakes
1-2 Cups Purslane Leaves
2 Medium or 1 Large Tomato, Diced Small
2 Large Ears Sweet Corn, Cut Off the Cob
1 Sweet Red Pepper, Sliced
Head of Romaine
Mash avocado in a medium sized bowl. Add fresh garlic juice, dulse flakes, oregano flakes and sweet basil flakes and blend well. Dice tomato and cut corn off the cob and fold them along with the purslane leaves into the avocado mixture. Spread romaine leaves on a dinner plate and scoop mixture in center. Spread sweet pepper slices around mixture and top with a purslane flower. May be served with sprouted grain bread or crackers. Makes 1 serving.