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All my green purslane plants started to bloom and they will produce tiny leaves from now.
They will bolt, die and reborn next spring, so this is the last green purslane harvest for this year.

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Green Purslane Salad with Eggs

Ingredients:
1 cup green purslane leaves
2 hard-boiled eggs
1 celery stalk
1 tbsp mayonnaise
salt, olive oil

Method:
Mix the green purslane with a salt, minced celery and olive oil dressing. Garnish with sliced eggs and mayonnaise.

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This goes to Deb from Kahakai Kitchen who's hosting the weekly event Souper Sundays (now Soup, Salad and Sammie Sundays).
If you have posted a recipe of a soup, salad or sandwich, join Souper Sundays!

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