Estimated reading time: 3 minutes

This Purslane Shishito Salad is a simple, chopped salad that has the superfood purslane, tasty, shishito peppers (raw or roasted), scallions, olive oil, sesame oil, soy sauce (low sodium), and topped with tuxedo sesame seeds.

Purslane Shishito Salad

Hi Everyone, this Purslane Shishito Salad has two of my favorite purslane and Shishito peppers.

It has tasty flavors of soy sauce and sesame oil that add so much depth of flavor.

I love using purslane in recipes, it has so many nutritional benefits, it’s a foraged plant that can also be bought at farmer’s markets and CSA shares.

I invite you to check out our other recipes (that have the ingredients, purslane and Shishito peppers), here on the blog, in the search box, and linked in this post.

There is more helpful information (previously written about those ingredients), in those posts.

Ingredients

• 4 ounces purslane, washed and chopped
• 6-8 roasted or raw Shishito peppers (you can leave the seeds and discard the tops), chopped, see notes
• 1 green onion (scallions), rinsed and chopped (discard roots and tough, green tops).
• 1 tablespoon extra virgin olive oil
• 1 teaspoon toasted sesame oil
• 1 tablespoon low sodium soy sauce
• 1 tablespoon tuxedo sesame seeds or roasted sesame seeds amount to taste
• Kosher salt, season to taste, optional
• 1/8 teaspoon freshly ground black pepper, amount to taste or white pepper, optional

Kitchen Tools

• measuring spoons and cups
• cutting board
• chef’s knife
• serving bowls and utensils

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Purslane Shishito Salad

Yield: 2 servings

Prep Time: 10 minutes

Cook Time: 1 minute

Total Time: 11 minutes

This Purslane Shishito Salad is a simple, chopped salad that has the superfood purslane, tasty, shishito peppers (raw or roasted), olive oil, sesame oil, soy sauce and topped with tuxedo sesame seeds.

Print

Ingredients

• 4 ounces purslane, washed and chopped
• 6-8 roasted or raw Shishito peppers (you can leave the seeds and discard the tops), chopped, see notes
• 1 green onion (scallions), rinsed and chopped (discard roots and tough, green tops).
• 1 tablespoon extra virgin olive oil
• 1 teaspoon toasted sesame oil
• 1 tablespoon low sodium soy sauce
• 1 tablespoon tuxedo sesame seeds or roasted sesame seeds amount to taste
• Kosher salt, season to taste, optional
• 1/8 teaspoon freshly ground black pepper, amount to taste or white pepper, optional

Instructions

1. In a medium-large mixing bowl, add the chopped purslane, sliced Shishito peppers (stems removed), extra virgin olive oil, toasted sesame oil, low sodium soy sauce, sliced green onion (scallions), and mix until evenly combined. Sprinkle the tuxedo (or toasted sesame seeds) on top. Optionally, season with Kosher salt and pepper (white pepper goes nicely with these flavors!), to your tastes. Enjoy!

Notes

• View our Roasted Shishito Peppers recipe, if you are interested in using roasted peppers - they definitely add more flavor!

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Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 216Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 447mgCarbohydrates: 12gFiber: 4gSugar: 1gProtein: 5g

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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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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