Mediterranean cuisine for every day

Portulac Salad – Purslane – Pig weed

4 comments Aug 3rd, 2010 | By | Category: Recipes, Salads and Dressings

Portulac or Purslane can be found in the Mediterranean, Northern Africa but also in Mexio. It is a leaf vegetable. Here on the island it grows near the sea. It likes the salty air but needs water. It is particularly healthy plant.

Purslane contains more Omega-3 fatty acids than any other leafy vegetable plant. Purslane has .01 mg/g of Eicosapentaenoic acid (EPA). This is an extraordinary amount of EPA for land based vegetable sources. EPA is an Omega-3 fatty acid normally found mostly in fish, some algae and flax seeds. It also contains vitamins such as vitamin A, vitamin C, and some vitamin B and carotenoids, as well as dietary minerals, such as magnesium, calcium, potassium and iron.

Besides all that it tastes fresh with a bit of a lemon taste to it. I like it with an orange dressing.

Preparation time: 5 minutes

difficulty: easy


  • 200 gram of Purslane
  • one orange
  • juice of a lemon
  • some olive oil
  • salt and pepper


Wash the Purslane and let it dry.

Peel the orange and cut out the fillets.

Mit some orange juice, lemon juice, salt, pepper, olive oil in a bowl. Add the Purslane and the orange filets and mix well.

Leave a comment »

  1. nice! We have plenty of purslane here in Southern California, but I’ve never really known what to do with it. Now I have an idea :)

  2. Excellent idea, very fresh. I’ve never tried in this sauce…

  3. What a splendid idea! Next time I will add the orange to the sauce.

  4. Hey Tobias,

    Just saw your comment on Joumana’s blog and clicked on your link :)
    What a great blog you have.
    I love the slippery texture of purslane and also its natural slight sourness. I am going to try it with orange, I use Meyer lemons when I serve purslane as a salad. Meyer lemon has a mild flavor that redolent of Lisbon lemons, satsumas and oranges.

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