Can't find purslane in your local store? Track some down at a nursery and stick it in a pot or in your garden—it's technically a weed and will thrive just about anywhere, which gives you easy access to this nutritional powerhouse all summer long.
3-4 handfuls (about 6 oz) purslane
1 small yellow squash, thinly sliced into ribbons
(use a mandoline or carrot peeler to cut thin, lengthwise slices)
3 tbsp olive oil
1 tbsp sherry vinegar
1 tsp lemon juice
1 to 1 1/2 tbsp chopped flat leaf parsley
Pinch or cut the purslane into bite-size pieces, wash, and dry in a salad spinner.
Whisk together the vinaigrette ingredients in a small bowl. Toss the purslane and squash slices gently with enough dressing to coat lightly, and serve.
Serves 2 as a (half your plate) side salad.