03 August 2010


A simple salad with wheat berries from Four Star Farms, purslane and cute tomatoes from my friend Kate, all tossed with oil-packed tuna, avocado and olive oil. Finish with salt and pepper. Purslane's tart character alleviates the need for vinegar and is buttery with a nice fruity olive oil.

1 comment:

  1. Wonderful! I'm so happy these "weeds" didn't end up in the compost. I need to learn more about purslane and perhaps add it to my salad greens project intentionally.