Purslane Salad with Grilled Corn, Red Onion, and a Creamy Avocado Dressing
A simple purslane salad recipe with smoky grilled corn and an avocado dressing.
Makes: 2 meal-size portions or 4 servings as a side
Ingredients
- For the dressing adapted from The Kitchn
- 1 avocado
- 1 cup plain yogurt
- 1/2 red onion chopped
- 3 tablespoon fresh squeezed lime juice
- 2 tablespoons olive oil
- 1 clove garlic smashed and minced
- 1 tablespoon Italian parsley or cilantro
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground cayenne pepper
- 1/2 teaspoon sriracha optional
- To assemble the salad
- 1 bunch purslane
- 2 ears corn grilled
- 1/2 red onion sliced paper thin
- pinch sea salt
- fresh ground pepper to taste
Instructions
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To make dressing, combine all of the ingredients in a blender and blend until smooth. Check salt and acid levels and adjust as needed. Refrigerated, dressing will keep well for several days.
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To assemble salad, wash purslane and trim of any large stems. Tear stems into bite-sized lengths. Meanwhile, husk grilled corn, if needed, and cut kernels off the cob. Toss purslane, corn, and red onion together with a pinch of sea salt in a large salad bowl. Drizzle with dressing, and turn to coat. Drizzle a bit more dressing on top and finish with lots and lots of fresh ground pepper.