Purslane Salad with Pápalo + Pecans

This recipe is my interpretation of a purslane salad that I tried once at a restaurant in the city of Puebla called El Mural Poblano.  I was very surprised to see this on the menu, because while purslane is a very common leafy green in Mexico, it is almost never eaten raw or in salads for that matter.  The salad used just the leaves of the purslane and had crumbled queso cotija, pecans, tomatoes, onions and a light avocado dressing.  After trying it I decided that I would have to replicate the salad once I arrived back to Mexico City.

Continue reading “Purslane Salad with Pápalo + Pecans”