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Purslane Salad

Purslane Salad
Purslane salad is a popular dish in many Middle Eastern and Mediterranean countries and is particularly beneficial during Ramadan. The salad is made from purslane leaves, which are high in vitamins A and C, as well as omega-3 fatty acids.
Vitamin A helps to support eye health and maintain healthy skin, while vitamin C is a powerful antioxidant that helps to boost the immune system and protect the body against damage from free radicals. Omega-3 fatty acids are important for brain health and can help to reduce inflammation throughout the body.
In addition to its high nutrient content, purslane is also known for its medicinal properties. It has been used for centuries to treat a variety of ailments, including gastrointestinal issues and respiratory problems.
The salad is typically dressed with a mixture of lemon juice, olive oil, and garlic, which provides additional health benefits. Lemon juice is rich in vitamin C and antioxidants, while olive oil is a good source of healthy fats, which help to reduce inflammation and promote heart health. Garlic has antibacterial and antiviral properties and can help to lower cholesterol levels.
In conclusion, purslane salad is a nutritious and flavorful dish that can provide numerous health benefits during Ramadan. It is a good source of vitamins, minerals, omega-3 fatty acids, and essential nutrients, making it an ideal dish to consume during the iftar meal. Additionally, the salad's light and refreshing nature can help to soothe the digestive system and provide a sense of comfort after a long day of fasting.
Prep Time 15 minutes
Course Salad
Cuisine Lebanese
Servings 6


  • 2 Bunch Purslane, trimmed
  • 2 Tomatoes diced
  • 4 Green Onions thinly sliced
  • 1/2 cup Parsley chopped
  • 1/2 cup Mint chopped
  • 1/4 cup Lemon Juice
  • 1/4 cup Olive Oil
  • Salt and Pepper to taste


  • Wash the purslane thoroughly under running water and trim off any tough stems or roots. Pat dry with a clean kitchen towel and transfer to a large mixing bowl.
  • Add the diced tomatoes, sliced red onion, chopped parsley leaves, and chopped mint leaves to the bowl with the purslane.
  • In a small bowl, whisk together the extra-virgin olive oil and fresh lemon juice. Season with salt and pepper, to taste.
  • Drizzle the dressing over the salad and toss well to combine.
Keyword Iftar, Lebanese, Purslane, ramadan, salad

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