Both of my girls are a year older, and in less than a week I will be too. With two birthdays occurring in the same week, and then mine just a week later, things around here have been straight-up manic. And there’s been a lot of cake. So this week, now that things have settled down (however temporarily), I’m eating clean, getting lots of exercise, and taking the time to stop and smell the roses. Or in my case, stop and Instagram the roses.
One of the things I’m loving is purslane. I’ve sung the praises of purslane before–it’s a summer favorite I can never get enough of. Here, the robust leaves take on smoky grilled corn (click here for our grilled corn method), pungent raw onion, and a creamy avocado dressing with a touch of heat. It’s a filling salad that will leave you charged up with lots of healthy Omega-3 fatty acids, and ready to take on the world (or at least your part of the world).
- For the dressing adapted from The Kitchn
- 1 avocado
- 1 cup plain yogurt
- 1/2 red onion chopped
- 3 tablespoon fresh squeezed lime juice
- 2 tablespoons olive oil
- 1 clove garlic smashed and minced
- 1 tablespoon Italian parsley or cilantro
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground cayenne pepper
- 1/2 teaspoon sriracha optional
- To assemble the salad
- 1 bunch purslane
- 2 ears corn grilled
- 1/2 red onion sliced paper thin
- pinch sea salt
- fresh ground pepper to taste
To make dressing, combine all of the ingredients in a blender and blend until smooth. Check salt and acid levels and adjust as needed. Refrigerated, dressing will keep well for several days.
To assemble salad, wash purslane and trim of any large stems. Tear stems into bite-sized lengths. Meanwhile, husk grilled corn, if needed, and cut kernels off the cob. Toss purslane, corn, and red onion together with a pinch of sea salt in a large salad bowl. Drizzle with dressing, and turn to coat. Drizzle a bit more dressing on top and finish with lots and lots of fresh ground pepper.