Lebanese Purslane Salad with Beets, Pomegranate and Walnuts
Description
This Lebanese purslane salad with beets, pomegranate and walnuts is a colorful, nutrient-rich medley of fresh flavors and textures. Tender purslane leaves, earthy beets, juicy pomegranate arils, leafy greens, and crunchy walnuts come together with a refreshing lemon, honey, and olive oil dressing. Bursting with Mediterranean flavors, this wholesome plant-based salad makes a delicious side dish or a light meal.
Ingredients
For the Salad:
- 2 cups leafy greens rinsed and patted dry
- 4 medium-sized beetroots
- 1 cup pomegranate seeds
- 1 onion sliced
- 1 handful raw walnuts
- 2 cups purslane leaves rinsed and patted dry
For the Dressing:
- ½ cup virgin olive oil
- ¼ cup freshly squeezed lemon juice
- 2 tablespoons honey
- Salt to taste
- 1 pinch sumac, optional
Instructions
- Cook the Beets: Place the beets in a pot, add enough water to fully cover them, and bring to a boil. Reduce the heat to low, cover, and simmer for 2 hours or until the beets are tender when pierced with a fork. Drain and let them cool completely. Once cooled, peel the beets and slice them into strips.
- Make the Dressing: Whisk together the lemon juice, honey, sumac, and salt until well combined. Gradually add the olive oil in a steady stream, whisking constantly until the dressing is fully emulsified.
- Assemble the Salad: Combine the leafy greens and purslane leaves, then transfer them to a large serving platter. Scatter the sliced onions evenly over the top.
- Garnish and Serve: Add the walnuts, beet strips, and pomegranate seeds to the platter. Drizzle the dressing uniformly over the salad just before serving. Enjoy!
Notes
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