Monday, July 9, 2012

Summertime Salad with Yellow Squash and Purslane

Crunchy, cool, and light, with a hint of citrus—this summertime salad is chock full of heart-protecting Omega-3 fatty acids. Meanwhile, it will boost your immune system with Vitamin C, load you up with Vitamin A and Potassium, and satisfy your taste buds to boot.

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
Pinch salt
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.

1 comment:

  1. I love making squash ribbons, such a great alternative to a bowl of pasta. I love the salty feta addition!