Purslane and Feta Salad

Featured in the Honolulu Star-Advertiser on August 2, 2017.



Purslane and Feta Salad

  • 1/4 cup red onion, thinly sliced
  • 1 Meyer lemon, juiced and zested, divided
  • 1 tablespoon red wine vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons plain yogurt
  • 1 bunch purslane, chopped and thick portions of stems removed (available at farmers’ markets and some grocery stores)
  • Salt and pepper to taste
  • 1/2 cup feta cheese
  • 1/2 Japanese cucumber, diced
  • 3/4 cup cantaloupe, diced
  • 5 radishes, thinly sliced


  1. In a small bowl, combine onion, lemon juice, and red wine vinegar; set aside.
  2. In another small bowl, mix olive oil and yogurt.
  3. In a large bowl, add purslane and drizzle with olive oil and yogurt mixture.
  4. Add salt and pepper to taste; add lemon zest and toss.
  5. Add red onions, vinegar, and lemon juice mixture; toss.
  6. Add remaining ingredients.

Makes 2 servings.

Tip: Purslane is often considered a weed in a garden, but it’s an edible groundcover and used in salads with its lemon-pepper flavor. It’s often substituted for spinach or watercress and is rich in omega-3, antioxidants, magnesium, and many other nutrients.

Approximate Nutrient Analysis per serving (not including salt to taste):
140 calories, 11 g fat, 4 g saturated fat, 20 mg cholesterol, 250 mg sodium, 8 g carbohydrate, 1 g fiber, 5 g sugar, 4 g protein


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