Cucumber and Purslane Salad

Sonya has been trying to get me to eat something that I have always considered a weed. I wondered why it seemed to be growing everywhere around the temple when other weeds were quickly pulled out. I found she was cultivating this plant. So I researched it and found it is a very good source of omega-3 fatty acids and is high in vitamins and minerals as well as being high in antioxidant properties. It is also suppose to be excellent for those of us who have type 2 diabetes. So when I found this recipe I agreed to at least try it and found it very tasty as well. It is also suppose to be good stir-fried or added to soups and stews. We also have an ornamental flowing member of the portulaca family growing here.

Nigella seeds are also considered an excellent health food and may help alleviate inflammatory conditions and help reduce mutant cell proliferation. I met a woman while waiting for a flight in Chicago that swore by “Black Seed Oil” that is made from nigella seeds. She felt it was a miracle drug. There is an overwhelming amount about this on the internet.

If you have rid your garden or yard of purslane or can’t find it, the recipe should still work with spinach or another salad green.

Ingredients

• 2 tsp Lemon juice plus zest
• 1 garlic clove, peeled and crushed (optional)
• 1/2 Inch fresh ginger, peeled and grated
• 1Tbsp plain, full-fat yogurt
• Kosher salt to taste
• 5 baby cucumbers
• 1/2 Cup purslane leaves
• 3 Tbsp mint leaves
• 3 Tbsp cilantro leaves
• 1/2 tsp nigella sativa seeds (dried oregano with sesame and cumin seeds may be substituted)
• 1 1/2 tsp extra-virgin olive oil

Directions

1. For the dressing, whisk together the lemon juice, garlic (if used), ginger and yogurt, along with a pinch of salt, and set aside. Slice each cucumber in half lengthwise and then slice on the diagonal in thin slices. Place in a large bowl along with the purslane, mint, and cilantro. Just before serving, pour the dressing over the greens, and mix gently. Place the salad on a large platter, sprinkle with the nigella seeds and serve, with the oil drizzled on top.

4 Servings.