Mixed Greens with Purslane & Almond Crunch


At the Little Seeds booth at Saturday’s Troy Farmers’ Market, they had a mix of young spinach leaves and purslane, an herb that contains alpha-linolenic acid, one of the sought after Omega-3 fatty acids, and is said to have both anti-inflammatory and antibiotic properties – Had to try it and this salad was a hit.

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Prep Time:
20 minutes

Total Time:
20 minutes

A salad spinner helps with the drying of the greens

6 to 8 as a side or starter


  • 2 Cups Baby spinach leaves , washed and dried
  • 3 Cups Lettuce leaves , washed, dried and torn
  • 1 Cup Purslane , washed, dried and torn
  • 2 Scallions , sliced thinly
  • 1 Cup Celery , sliced thin
  • Optional: Pea shoots or sliced sugar snap peas
  • 1/3 Cup Almond Crunch [see recipe]
  • Dressing: 1/2 Teaspoon Kosher or coarse salt
  • 1 Tablespoon Honey
  • 2 Tablespoons White or rice wine vinegar
  • 1/4 Cup Light vegetable oil such as Canola or Safflower
  • Freshly ground pepper to taste


  1. Combine the lettuces, spinach, purslane, celery, scallion and, if desired, pea shoots and sugar snaps in your serving dish. Sprinkle with some coarse salt and freshly ground pepper. Cover and refrigerate until ready to serve.

  2. Almond crunch: If you have not made a larger batch of this and just want to make enough for this salad –

    Combine 1 heaping Tablespoon of granulated sugar, a pinch of salt, a few grinds pepper and 1/3 Cup of slivered almonds in a small pan. Over low- medium heat, stirring constantly, heat the mixture until the sugar melts and the almond slivers are coated. Allow the mixture to brown a bit and toast the almonds. Remove from heat and using a spatula, turn the coated nuts onto a plate or piece of foil. Allow to cool completed. Break into small pieces.

  3. Dressing: Combine all ingredients in a small jar or in a bowl. Shake if using the jar after tightly closing the lid or whisk if using the bowl. Allow to stand at room temperature for 01-15 minutes to allow flavors to meld.

  4. Just before serving, toss greens with dressing. Sprinkle almond crunch on top and you are ready to serve.