Estimated reading time: 5 minutes

This Purslane Herb Salad has several fresh garden herbs and foraged purslane all chopped up. Similar in texture to Tabbouleh salad, this simple-to-prepare salad makes a great appetizer, topped on toast, crackers, and chips. Try this healthy, green, and plant-forward recipe!

Purslane Herb Salad

Hi Everyone, this recipe celebrates all the herbs we grow in the kitchen garden plus the foraged, superfood purslane!

Purslane is the one weed that I allow to grow freely in the garden because it’s so versatile, healthy, and delicious.

When in season, purslane can also be found at your local farmer’s market, CSA share, and specialty food stores.

This is a great way to use up several herbs at the same time.

More ideas for this recipe

If you want to give this salad more “zip”, try a spritz of lemon juice, and chopped onion.

Don’t skimp on that olive oil, there are a lot of chopped herbs in this recipe, and the olive oil acts to “lubricate” the ingredients so it’s easier to eat.

Make sure you have a positive identification on purslane

If you are buying purslane from the farmer’s market, or specialty grocery store, or getting it in your CSA (community-supported agriculture) share, then you are probably fine.

If you are foraging it yourself then make sure that you have a positive identification of the purslane.

Take a class on foraging (online or in-person), get to know experts in the field (online and in-person), and always keep a wild edible manual that is specific to the area that you are foraging in.

I link to “Northeast Foraging” a manual that I have and use in the recipe card at the end of the post which is a great one – but there are many others!

Make sure you do your research!

There is a look-alike to purslane that grows near it but once you can identify which one is which, you will have no doubt what is purslane and what is not.

Purslane is succulent and has shiny leaves and a round stem, it tends to grow in an upward direction.

Its poisonous lookalike, called “Spurge”, has matte leaves, usually is smaller, the stems are usually thinner, and creeps along the ground.

When you break Spurge’s stem a milky sap comes out.

When you break purslane’s stem, nothing comes out.

Don’t mix them up!

Don’t just count on my blog post, make sure you have a guide and do your research, especially if you are brand new to wild edibles and foraging.

Ingredients

• 4 ounces purslane, washed and dry, chopped
• 1 ounces parsley, chopped
• 2-3 sage leaves, chopped
• 6 tablespoons extra virgin olive oil
• 1 teaspoon apple cider vinegar, or more, amount to taste
• 1 ounces basil, chopped
• 1/2 ounce mint, chopped
• 2 sprigs of thyme leaves, stems removed
• 1-ounce chives, chopped
• 1/4 teaspoon kosher salt, amount to taste
• 1/8 teaspoon fresh ground black pepper, amount to taste

Kitchen Tools

• chef’s knife
• cutting board
• colander
• salad spinner
• mixing bowl
• serving spoon

Serving Suggestions for this recipe

• It is also delicious spread over goat cheese or another soft cheese and drizzled with more extra virgin olive oil.
• try it over fresh pasta shreds or regular, cooked pasta
• mix it into steamed rice
• serve it over toast, drizzled with more olive oil and flakey salt
• serve it on avocado toast
• serve it with steak, chicken, or fish
• have it as a layer on a sandwich

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If you make this recipe, and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.

Thank you for reading and following along!

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Purslane Herb Salad

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 1 minute

Total Time: 11 minutes

This Purslane Herb Salad has several fresh garden herbs and foraged purslane all chopped up. Similar in texture to Tabbouleh salad, this simple-to-prepare salad makes a great appetizer, topped on toast, crackers, and chips. Try this healthy, green, and plant-forward recipe!

Print

Ingredients

• 4 ounces purslane, washed and dry, chopped
• 1 ounces parsley, chopped
• 2-3 sage leaves, chopped
• 6 tablespoons extra virgin olive oil
• 1 teaspoon apple cider vinegar, or more, amount to taste
• 1 ounces basil, chopped
• 1/2 ounce mint, chopped
• 2 sprigs of thyme leaves, stems removed
• 1-ounce chives, chopped
• 1/4 teaspoon kosher salt, amount to taste
• 1/8 teaspoon fresh ground black pepper, amount to taste

Instructions

1. In a medium mixing bowl, add prepared, chopped herbs, apple cider vinegar, extra virgin olive oil, and stir to combine. Serve with bread, toast, crackers, and, chips - enjoy! Serve cold.

Notes

If you want to give this salad more zip, try a spritz of lemon juice, chopped onion.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. #CommissionsEarned #ad

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  Northeast Foraging: 120 Wild and Flavorful Edibles from Beach Plums to Wineberries (Regional Foraging Series)
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  Aozita 17oz Glass Olive Oil Bottle - 500ml Dark Brown Oil & Vinegar Cruet with Pourers and Funnel - Olive Oil Carafe Decanter for Kitchen
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  Pompeian USDA Organic Extra Virgin Olive Oil, First Cold Pressed, Full-Bodied Flavor, Perfect for Vinaigrettes and Marinades, Naturally Gluten Free, Non-Allergenic, Non-GMO, 24 FL. OZ., Single Bottle
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  Morton Salt Kosher Salt, 3 lbs, Pack of 2
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  MUELLER Large 5L Salad Spinner Vegetable Washer with Bowl, Anti-Wobble Tech, Lockable Colander Basket and Smart Lock Lid - Lettuce Washer and Dryer - Easy Water Drain System and Compact Storage
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  OXO Good Grips Salad Spinner, Large
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  Victorinox Fibrox Pro Chef's Knife, 8-Inch Chef's FFP
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  Gorilla Grip Original Reversible Cutting Board (3-Piece) BPA Free, Dishwasher Safe, Juice Grooves, Larger Thicker Boards, Easy Grip Handle, Non Porous, Extra Large, Kitchen (Set of Three: Black)
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  OXO Good Grips 15-Piece Everyday Kitchen Utensil Set
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  Stainless Steel Mixing Bowls by Finedine (Set of 6) Polished Mirror Finish Nesting Bowl, ¾ - 1.5-3 - 4-5 - 8 Quart - Cooking Supplies
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Nutrition Information:

Yield: 4 servings Serving Size: 1
Amount Per Serving: Calories: 205Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 0mgSodium: 97mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 1g

Please note that the Calculated Nutrition is an estimate at best. If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe!

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Did you make this recipe? If you share it on social media tag us @lifeslittlesweets and hashtag it #lifeslittlesweets - Thank you in advance!

• This recipe was originally shot on 8/16/2019 and published on 8/6/2021, 8/30/2022

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Sara Maniez

Owner at Life's Little Sweets

Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.

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