Chopped salad with purslane and creamy avocado dressing
From Lori, Yorkville CSAThis salad should be made no more than an hourbefore you serve it. If left for longer, the avocado will start to turn brown.The lemon juice will delay the browning a bit, but not for long.
Ingredients
For the salad
- 1 large tomato
- 1 large cucumber
- 1 small red onion
- 2 cups purslane leaves, washed
- 1 large avocado
For the dressing
- 3 sprigs cilantro, minced
- 2 TBS olive oil
- 1 TBS lemon juice
- 1 clove (large) garlic, crushed or minced
- Salt and pepper to taste
Instructions
- Dice the tomato,cucumber, and onion. Chop the purslane leaves roughly. Put them all in a largebowl and toss.
- Cut the avocado in half. Set aside one half forthe dressing. Remove the flesh from the other half and cut into chunks. Tossagain, lightly to avoid mashing the avocado.
- Mash the flesh from the other half of theavocado in a small bowl. Add the other dressing ingredients and whiskvigorously until smooth.
- Pour the dressingover the salad and toss again. Serve immediately or refrigerate, covered, forup to an hour.