Strawberry Purslane Salad
1 tablespoon balsamic vinegar
- Juice of ¼ lemon
Salt
Black pepper
Separate the leaves from your purslane, wash them, and drain off excess water. Place the purslane in a mixing bowl. Add the coarsely chopped walnuts and sliced strawberries. In a separate bowl, combine the olive oil, balsamic vinegar, lemon juice, salt, and pepper. Pour the dressing over the purslane, mix well, and serve.
