Strawberry Purslane Salad

Strawberry Purslane Salad

Strawberries will start making their way into the markets towards the end of spring. They are full of antioxidants that help us to cope with inflammations in the body and repair our cells. The healthier cells we have the better functioning our body will be. Find an organic strawberry farm and get out there to pick some of these juicy and delicious nuggets for a fun family afternoon! 

Purslane is an amazing green (although you may recognize it as a weed) as it is full of vitamins, minerals and wait for it… OMEGA 3!!! Personally I love its nutty and slightly crunchy taste in my salads. It grows easily so if you can’t find it locally try growing it yourself! If you live in the Bay Area, Halls Organic Farm carries them almost year round; you can find them at the Campbell Farmers Market on Sundays. 

Arugula’s bitterness is something we lack in our modern life as everywhere we turn we are being enticed with sugary sweet things! However bitter foods help the liver to function better and to move out toxins in the body. This is especially helpful as we make changes from winter to spring. 

Pumpkin seeds in this recipe pull the texture together quite well, adding healthy fats to your salad. On top of their anti-oxidant properties they are also anti-microbial, anti-fungal, and anti-viral. 

Makes 2 to 4 servings 


For Salad 

  • 2 big handfuls of arugula lettuce, washed and dried 
  • 1-cup purslane leaves 
  • 1 cup strawberry, hulled and cut into quarters, save a few for garnish
  • ¼ cup pumpkin seeds, sprouted, save 2 tablespoons for garnish
  • Salt and Pepper to taste 

For Dressing

  • 1 clove garlic, chopped
  • 1 inch knob ginger, minced
  • 1 tbsp. of fresh thyme leaves
  • 1 lemon, juiced
  • 1 tbsp. raw local honey
  • 1 ½ cups flax seed oil*
  • ¼ tsp. salt, optional
  • ¼ tsp. pepper 

Getting down to have some Fun 

To make the dressing – 

  1. Place all ingredients except flax seed oil in a jar (if using an immersion blender), or in a food processor. 
  2. Blend to mix, then slowly drizzle in flax seed oil till it combines to a consistency you prefer (so adjust the amount of oil needed). 

To make salad – 

  1. Place arugula, purslane (if using), strawberry, in a big mixing bowl. Mix with tongs or hands. 
  2. Add in pumpkin seeds and 2 tablespoons of dressing (adjust how much you want) and give it a couple more mixes. Seeds tend to fall to the bottom so don’t over mix (but even if you do it’s not the end!). 
  3. Plate, garnish with strawberries and pumpkin seeds. Serve immediately. 


  • Flaxseed spoils if it’s left out too long, best kept refrigerated. 
  • If you would like to add animal protein here, my favorite is poached chicken breast or thigh. Here is a basic poaching recipe that I use for pretty much everything! 
    • You will need 2 sprigs of thyme, half lemon, ½ punch parsley, ½ yellow onion, 2 cloves garlic, 2 tbsp black peppercorn, ½ tsp salt. 
    • Fill a heavy saucepan with water and add all the ingredients above.
    • Add chicken and bring to a boil.
    • Remove chicken from heat
    • Immediately and pour just enough just to cover. Let cool and chop into cubes.
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