A wild succulent on your plate
I love the aesthetics of purslane. Both how it looks on my plate and the way it tastes. Being a wild weed without a history of cultivation, it’s far more than pretty, it’s one of the most nutritious greens you can get your hands on. As a succulent it does well in dry climates, making it a great veggie to munch on in southern California!
The high Essential Fatty Acid content produces nutty undertones in this lightly tart hearty green. But purslane is not just loaded with plant based EFA’s. Eating purslane, will also supply your body with anti-oxidants in the form of betalain alkaloids (reddish beta-cyanins and yellow beta-xanthins) and a host of vitamins and minerals:
- Vitamins A and C
- Some B-complex vitamins like riboflavin, niacin and pyridoxine
- Minerals like iron, magnesium, calcium, potassium, and manganese
To retain these nutrients you should eat purslane raw or sautéed under low heat. For this salad I use the whole plant: stems, leaves, flowers and black seeds. Each contributing it’s own set of nutritional benefits, along with unique texture and flavor.
The warm turkey and stewed tomatoes gently soften the purslane. Altogether the plate has a nice balance of cooked and raw ingredients that feel nourishing, while making it easy to eat a bowl of raw hearty greens. The Miso & Toasted Sesame Dressing brings all the elements together and will have you licking your plate clean!
I’ve outlined the recipe for a single portion because this is simply the perfect meal for solo diners. For those of you who balk at taking the time to cook just for yourself– you know who you are–this dish leaves you without excuses. It requires only a few ingredients and somewhere between 15-20 minutes to prepare.
If you plan on making this dish for two or more people simply modify the recipe accordingly. Double, triple, quadruple–whatever your needs!
For hearty eaters
This dish is intended to be served as a main, not a side salad. If you’re worried that you or your ravenous partner may not get enough to eat, serve the dish over Jasmine Rice (omit the cardamom).
Make the Miso & Toasted Sesame Dressing in advance if you expect to be pressed for time. But even if you’re preparing it all in one shot, the dressing will only add a few more minutes of prep time.
Make it vegan
Easily make this into a vegan dish by subbing the turkey with TruRoots Sprouted Lentils (save 20% on this amazing staple at Thrive Market!), using the same herbs listed below.
Get the right seasoning
If you can, get Herb’s Organic Herbs Thai Seasoning for the meat. If you try another more commonly available brand, such as Frontier, read the label! Some of these companies put ingredients such as “silicone” into blends. I have no idea why it’s legal to put silicone into an “organic” spice mix, but I can safely say that you’ll be better off avoiding it. If that’s the case, it’s easy enough to make your own. You’ll love this blend, so don’t worry about investing in a few extra spices and herbs.
Before you go into a state of overwhelm with the below list, keep in mind that you can sub the Thai seasoning with a simple mix of cumin, ginger, chili and garlic.
Making your own Thai Seasoning:
- chili powder
- lemon grass
- ground ginger
- dried basil
- dried cilantro
- white pepper
- dried lemon peel
- star anise
If you’d like to achieve a Thai inspired flavor, be sure to include lemongrass. Otherwise get what’s available of the remaining herbs and spices, and mix equal parts of each–reserving the cayenne and chili powder. Once you’ve created your mix add cayenne and chili in stages until you have enough heat.
I promise, you’ll hardly believe how easy this elegantly gourmet meal is to prepare!