Lettuce, Parsley and Purslane Salad Calories

Purslane tastes mildly tangy and fresh, with a juicy, slightly crunchy texture. Its flavor works well with lettuce and parsley; lemon can emphasize the tang, while a rich or strongly flavored dressing may overwhelm it.

Yes, purslane is commonly eaten raw in salads. Rinse it carefully under running water, since soil can cling between its small leaves, and remove any thick, tough stems before adding the tender leaves and shoots.

Separate the leaves and rinse them well under cool running water, paying extra attention to purslane, which can hold grit. Dry the greens before dressing; water left on the leaves dilutes the dressing and makes the salad soggy.

You can wash and dry the greens ahead, but keep them undressed in a covered container in the refrigerator. Add the dressing shortly before serving, because cut lettuce and purslane wilt and release water once dressed.

A simple lemon-and-olive-oil dressing complements the greens without masking purslane’s mild tang. A little sumac or vinegar also works; add salt and dressing at the last moment to keep the leaves crisp.

Lettuce, parsley and purslane salad pairs well with grilled fish, meat, beans or a savory pie. Its fresh, tangy greens balance richer main dishes, and it can also be served as part of a larger salad spread.

Yes, yogurt makes a creamy variation of lettuce, parsley and purslane salad. Stir it with a little lemon and salt, then fold it in shortly before serving; a heavy amount can hide the greens’ fresh flavor.

Watercress or tender spinach can replace purslane, though neither has exactly the same juicy, gently tangy flavor. If using spinach, a squeeze of lemon helps bring some brightness to the salad.

It can be a useful part of a weight-conscious meal because the greens add volume and some fiber. The salad itself does not cause weight loss, and generous oil, cheese or creamy dressing can make the meal more energy-dense.