Ingredients
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Fresh Purslane: 1 cup (leaves and tender stems, thoroughly washed)
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Ripe Avocado: ½ large (diced into bite-sized cubes)
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Fresh Lemon Juice & Sea Salt: 1 tbsp fresh lemon juice and a tiny pinch of flaky sea salt
Step-by-Step Instructions
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Harvest & Clean: Harvest purslane in the early morning for maximum crispness. Wash thoroughly in cool water to remove soil and pat dry.
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Combine: In a salad bowl, toss the fresh purslane leaves gently with the diced avocado.
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Dress & Serve: Drizzle with fresh lemon juice and sprinkle with flaky sea salt. Toss lightly so as not to mash the avocado cubes, and enjoy immediately!
| Nutritional Highlight | Health Benefit |
| Alpha-Linolenic Acid (Omega-3) | Supports vascular health and reduces internal inflammation |
| Potassium & Magnesium | Acts as a natural vasodilator for healthy blood pressure |
| Monounsaturated Fats (Avocado) | Aids absorption of fat-soluble vitamins A & E in purslane |
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