Wild purslane salad with cucumbers, tomatoes, jalapeño chile, lemon juice and salt. Ensalada de Verdolaga.
Especially good served with grilled seafood.
- 1 large cucumber, peeled, quartered lengthwise, seeds removed and discarded, then chopped
- 1 medium tomato, chopped
- 1 bunch purslane, thick stems removed, leaves chopped, resulting in about 1/2 cup chopped purslane
- 1 minced seeded jalapeno chile pepper
- 2-3 Tbsp fresh squeezed lemon juice
- Salt to taste
Combine all ingredients in a serving bowl. Salt to taste.