Purslane and Cucumber Salad
Created by Gourmet Magazine 2004Serves: 4 – 6 • Course: Salad • Season(s): Summer, Fall
Ingredients
- 1 lemon
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil
- 2 1/2 pounds cucumbers, peeled, halved lengthwise, seeded, and cut into 1/4-inch dice (2 1/3 cups)
- 1 cup finely chopped red onion (1 small) or 1 cup chopped scallions (about 5)
- 1 cup coarsely chopped purslane
- 1 cup finely chopped fresh flat-leaf parsley (from 1 large bunch)
- 1/2 cup finely chopped fresh mint