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+ servings
Purslane Salad with Grilled Corn, Red Onion, and a Creamy Avocado Dressing
A simple purslane salad recipe with smoky grilled corn and an avocado dressing.
Makes: 2 meal-size portions or 4 servings as a side
Author: Brooklyn Supper
  • 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
  1. 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.
  2. 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.