Purslane Watermelon Salad



  • purslane, several large handfuls

  • baby greens, several large handfuls

  • watermelon


  • 3Tbsp extra virgin olive oil

  • 1Tbsp red wine vinegar

  • sea salt and black pepper to taste


  1. Add the purslane and baby greens to a large bowl.

  2. Remove any seeds from the watermelon and cut into 1 inch cubes. Add the bowl of greens. Chill while making the dressing. This salad is best served cold.

  3. In a separate bowl, whisk together extra virgin olive oil and red wine vinegar. Season with salt and black pepper to taste.

  4. Toss the salad with the dressing just prior to serving and enjoy!