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.
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.
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