Purslane with Crispy Bacon and Blueberries
Prep time: 
Cook time: 
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Serves: 2 as a main, 4 as a side
  • For the salad:
  • 8 slices bacon
  • ½ lb purslane (larger stalks removed)
  • ¾ cup blueberries
  • 3 oz radishes, thinly sliced
  • 1 large avocado, chopped
  • For the dressing:
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp golden balsamic vinegar
  • Good pinch sea salt
  1. Put the bacon slices onto a large baking tray and broil for 8 mins or so until nice and crispy. Transfer onto a plate lined with absorbent kitchen paper and allow to cool and harden.
  2. Put the other salad ingredients into a large bowl.
  3. Crunch the bacon slices between your finger tips and allow the crispy shards to fall over the salad.
  4. Whisk the dressing ingredients together, add to the salad and toss well.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/purslane-with-crispy-bacon-and-blueberries/