Farmer's Market Purslane Salad

On Thursdays between May and October, downtown Milford has a Farmer’s Market.  When we moved here last year, I got really excited to visit The Cheese People of Grand Rapids’ booth.  This year, I’m adding a few more booths to my visits:  Golgi Farm from Commerce, MI and Diana’s Heirloom Produce from Highland, MI. 

This purslane comes from Golgi Farm and it is super fresh and delicious!

 

 

INGREDIENTS

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2 cups purslane leaves, picked from the stem
½ cup fresh corn kernels, cooked
½ cup red onion, thinly sliced
2 eggs, hard boiled and roughly chopped
1 large tomato, diced
¼  tsp sea salt
½ tsp freshly ground pepper
1 Tbsp avocado oil

 

DIRECTIONS

  • Combine all of the vegetables in a bowl. Sprinkle with salt and pepper and toss to mix.
  • Add the avocado oil and toss again to serve. 
Healthy, Dinner, Side Dishes, Lunch, Snack, Appetizer, AppetizersMarie Kellysalad, purslane, healthyComment