Purslane salad with plums Calories

Purslane salad with plums tastes fresh and slightly tangy, with juicy or crisp fruit balancing purslane’s mild, faintly lemony flavor. The exact balance changes with the plum: tart, firm fruit makes the salad sharper than ripe, sweet plums.

Yes, purslane salad with plums is usually eaten raw. Wash the purslane carefully to remove grit, dry it well, and use the tender leaves and stems; cooking would soften the greens and change the salad’s fresh texture.

Firm, tart plums work best in purslane salad with plums because they hold their shape and contrast with the mild greens. Green plums are a good choice, while very ripe plums can make the salad sweeter and softer.

Keep purslane salad with plums from getting watery by drying the greens completely and adding salt and dressing just before serving. If preparing ahead, store the purslane and sliced plums separately and combine them at the last moment.

A simple olive-oil and lemon dressing suits purslane salad with plums, as its acidity complements the fruit. Taste the plums first and use less lemon if they are already very tart; add the dressing shortly before serving.

Serve purslane salad with plums alongside grilled vegetables, fish, or meat, or with a simple bean dish. Its bright, tart flavor works especially well as a fresh side for meals with richer or more savory main dishes.

Yes, you can replace the plums in purslane salad with plums with another crisp, tart fruit, such as a firm apple. The salad will lose the characteristic plum flavor, so choose fruit that stays firm when sliced.

Yes, the tender stems are edible in purslane salad with plums and add a little crunch. Remove any thick, tough stems, then rinse the leaves and remaining stems thoroughly because purslane can hold grit.

Purslane salad with plums is best eaten the day it is made, since the dressed greens wilt and the fruit releases juice. Refrigerate leftovers in a covered container and eat them by the following day if they still look and smell fresh.