Best 3 Purslane Cucumber And Feta Salad Recipes
In the realm of refreshing and vibrant salads, the Purslane, Cucumber, and Feta Salad stands out as a culinary delight. This delectable dish combines the tangy and slightly salty flavor of purslane, the crisp and cooling crunch of cucumber, and the creamy richness of feta cheese. With a perfect balance of textures and flavors, this salad offers a symphony of tastes that will tantalize your palate. Accompanying this main recipe are several variations that cater to diverse dietary preferences and culinary curiosities.
For those seeking a vegan alternative, the Vegan Purslane and Cucumber Salad offers a delightful twist on the classic recipe. This version swaps out the feta cheese for a tangy and creamy tahini dressing, resulting in a salad that is equally flavorful and satisfying. If you're craving a more substantial meal, the Purslane, Cucumber, and Chickpea Salad adds a hearty boost of protein and fiber to the mix. Chickpeas bring a nutty flavor and a satisfying crunch that complements the other ingredients beautifully.
For a touch of warmth and smokiness, the Roasted Purslane and Feta Salad is a delightful choice. Roasting the purslane intensifies its flavor and adds a hint of caramelization, while the feta cheese provides a salty and creamy contrast. If you're looking for a salad that's not only delicious but also incredibly colorful, the Purslane, Beet, and Feta Salad is a vibrant feast for the eyes. Beetroot adds a gorgeous pop of color and a subtly sweet flavor that pairs perfectly with the other ingredients.
Finally, for a quick and easy weeknight meal, the Purslane, Cucumber, and Feta Wrap offers a portable and satisfying option. Simply wrap the salad ingredients in a tortilla or pita bread, and you have a delicious and nutritious meal that's perfect for lunch or dinner on the go.
FETA CUCUMBER SALAD
If you like the distinctive taste of feta cheese, you'll enjoy this crisp and refreshing cucumber medley, "Even our twin daughters ask me to make this speedy salad," reports Connie Lasko from Mistatim, Saskatchewan.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4-5 servings.
Number Of Ingredients 7
Steps:
- Cut cucumbers in half lengthwise. Using a spoon, remove seeds and discard. Cut cucumbers into 1/2-in. cubes; place in a bowl. Sprinkle with salt. Stir in onions. Combine the cheese, lemon juice, oil and pepper; add to cucumber mixture and stir gently.
Nutrition Facts :
CORN, AVOCADO AND CUCUMBER SALAD
This straight-from-the-garden vegetable salad is the essence of summer on a plate. It's very easy to make, but you'll need to buy sweet young corn, tender enough to eat raw, as well as perfectly ripe avocados and the freshest cucumbers. Feel free to add cherry tomatoes and radishes, and sprigs of crunchy purslane, if you can find it.
Provided by David Tanis
Categories easy, salads and dressings, appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, combine diced onion, lime juice and a generous pinch of salt and pepper. Let macerate for 5 minutes, then whisk in olive oil and toasted cumin. Add corn kernels and a pinch of salt, and toss to coat.
- Cut avocados in thick slices and divide among 4 plates, arranging them in a random pattern. Top with the cucumbers and cherry tomatoes. Sprinkle lightly with salt. Surround with sprigs of purslane.
- To serve, spoon a quarter of the corn and juices over each salad. Garnish with mint, queso fresco and red pepper.
Nutrition Facts : @context http, Calories 421, UnsaturatedFat 24 grams, Carbohydrate 31 grams, Fat 32 grams, Fiber 10 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 773 milligrams, Sugar 6 grams
PURSLANE SALAD WITH MUSHROOMS, WALNUTS AND OLIVES
One of the things I like best about these greens is that they're good cooked or uncooked. The leaves of dandelions and amaranth are quite tough, so if they are to be used in a salad, they should be cut in very thin ribbons, or chiffonade. Cooking diminishes their bitterness and gives endives a velvety texture that I love. This crunchy salad is about as high in omega-3 fats as a salad can be.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings
Time 5m
Yield Serves six
Number Of Ingredients 13
Steps:
- Combine the purslane, mushrooms, celery, celery leaves, walnuts, olives and feta in a large salad bowl.
- Whisk together the vinegar, lemon juice, garlic, salt, olive oil and pepper. Toss with the salad and serve.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 11 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 178 milligrams, Sugar 1 gram
Tips:
- Choose the freshest ingredients possible. This will ensure that your salad is the most flavorful and nutritious.
- Use a variety of colors and textures. This will make your salad more visually appealing and interesting to eat.
- Don't be afraid to experiment with different dressings. There are many different ways to make a dressing, so find one that you like and that complements the flavors of your salad.
- Add some protein to your salad. This will help to make it a more filling and satisfying meal.
- Serve your salad immediately. This will prevent the vegetables from wilting and the dressing from becoming watery.
Conclusion:
Purslane, cucumber, and feta salad is a refreshing and flavorful salad that is perfect for a summer meal. It is easy to make and can be customized to your liking. With its bright colors and variety of textures, this salad is sure to be a hit at your next party or potluck.
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