Dried:
Dried purslane can be crumbled and used as a seasoning or added to soups.
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Purslane and Tomato Salad
Ingredients:
2 cups fresh purslane leaves and tender stems
1 cup cherry tomatoes, halved
¼ red onion, thinly sliced
¼ cup crumbled feta
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper to taste
Instructions:
Wash purslane thoroughly and pat dry.
Combine with tomatoes, onion, and feta.
Whisk olive oil, lemon juice, salt, and pepper.
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