Summer Purslane Salad

1 cup cherry tomatoes
2 Lebanese cucumbers
1 cup radishes
1 cup purslane leaves

Dressing
1 lemon, juice of
3 tablespoons olive oil
pinch of salt

Serves 2-4
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Slice the cucumbers and radishes. Pick the leaves from the purslane stems. Cut the cherry tomatoes into quarters. Combine all vegetables in a salad bowl.

Mix all ingredients for the dressing. Pour over the salad and mix.
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