Purslane and Cucumber Salad

by Daisy

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Deanna’s been talking weeds lately, so I thought I’d continue the theme with one of my favorite weeds, purslane. Purslane is unique among weeds in that it lacks the bitterness typically associated with many of the common weeds we eat, like dandelion and dock or plantain. Especially so at this time of year; by summer, most of the yard greens are mature and stringy, woody, or gone to seed. Purslane is just coming into its own in the summertime, though, at least in zone 8.


Purslane has a high water content that gives it a lovely crispiness and tenderness. Very mild in flavor, it goes well in salads, and would make a good substitute for watercress in tea sandwiches.


Always on the prowl for combinations of things that are ripe at the same time in my garden, I put together a very simple combination of purslane, cucumber, and arugula. Purslane and the cucumber act as a cooling counterpoint to the spicy arugula and the tang of the lemon.

With a light dressing of good olive oil, lemon juice, lemon zest, lemon basil, salt and pepper, this salad is ready to go. Make it a main dish with some beans or peas and rice or heritage grain, or grilled meat or seafood.

Purslane Cucumber Summer Salad

serves up to 4 as a side dish, 2 with a protein as a main dish

small bunch each purslane and arugula, torn in bite-sized pieces

1 cucumber, chunky dice

zest and juice of 1 lemon

2-3 tablespoons chopped fresh lemon basil, or any basil or 3/4 teaspoon dried

drizzle olive oil

salt & pepper to taste

Toss everything together with the oil and lemon juice just before serving.



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{ 3 comments… read them below or add one }

Amy July 8, 2015 at 5:06 am

Looks so yummy! And for those of us who take the nonchemical approach to lawn care we have no shortage of this weed among others;-) Can’t wait to try it.

Jenn July 15, 2015 at 10:36 am

Thank you for posting this! I just pulled the purslane from around my lettuce. I just found out that it is edible! I have so much of it growing in my veggie beds. Maybe I should just toss some in with the lettuce harvest and try it in salad. Great Omega 3s from what I’ve read!

Gia November 19, 2015 at 7:59 am

So glad to come across this. It brings me back to my childhood. When times were tough, we would go out in the mountains and in the fields to gather our meals. Purslane was pretty much a staple. We continued to add it to our salads even after we came to the USA. But sadly, it no longer seems to grow in my garden. I do not use herbicides. So I’m not really sure why.

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