You will fall in love with Linzarella's purslane salad after just one bite. It is a symphony of tastes, textures, and mouthwatering bites, bright and bold.
INGREDIENTS
5 ½ cup Purslane (leaves, 'Baqleh' in Arabic)
¼ Tomatoes
¼ Onions (small)
½ Garlic cloves
⅛ tsp Salt
Black pepper (to taste)
¼ tbsp Lemon juice
¼ tbsp Olive oil
INSTRUCTIONS
1
To make the dressing mix together the garlic, lemon, olive oil, and salt. Note: Don’t mix the salad with the dressing until just before serving as the purslane wilts quickly.
2
Place the purslane leaves, tomato and onion in a serving bowl. Add the dressing and mix well.
Ingredients
5 ½ cup Purslane (leaves, 'Baqleh' in Arabic)
¼ Tomatoes
¼ Onions (small)
½ Garlic cloves
⅛ tsp Salt
Black pepper (to taste)
¼ tbsp Lemon juice
¼ tbsp Olive oil
Directions
1
To make the dressing mix together the garlic, lemon, olive oil, and salt. Note: Don’t mix the salad with the dressing until just before serving as the purslane wilts quickly.
2
Place the purslane leaves, tomato and onion in a serving bowl. Add the dressing and mix well.
