Description
Chopped cucumbers and purslane are mixed with herbs, cannellini beans, and pistachios for a cooling summer salad. This vegan and gluten free salad comes together in just 15 minutes and doesn’t require any cooking!
Ingredients
Units
Scale
- 2 cups chopped cucumber
- 1 can cannellini or navy beans, drained & rinsed
- 1 cup chopped purslane
- 1/2 cup chopped mixed herbs like basil, mint, and dill
- 1/4 cup chopped roasted pistachios
- 1 lemon
- 2 tbsp extra virgin olive oil
- Sea salt, to taste
Instructions
Gently toss together the cucumber, beans, purslane, herbs, and pistachios with the juice of 1 lemon and the olive oil. Taste and add salt as needed to season.
Makes 2-4 servings.
Notes
- If you don’t have purslane, you can substitute chopped Malabar spinach in its place or any tender green that you like.
- Prep Time: 15 minutes
- Category: salad