Add all solid ingredients to a mixing bowl. With your clean hands or tongs, toss the salad to distribute the ingredients evenly. Drizzle 2 - 3 tbsp (30 - 44 ml) of lemon juice over the ingredients. Thoroughly toss the salad again to spread the juice throughout., Sprinkle salt on your salad a little by little. Toss the salad and taste it to check its flavor after adding salt each time. To add a little more bite to your salad, similarly add garlic powder or crushed black pepper. Increase tartness by adding more lemon juice.The jalapeno in the salad will be toned down by the flavor of the lemon.For a spicier salad, add a small amount of crushed red pepper and mix it in with the other ingredients.
 The natural citrus flavor of this dish complements fish well, especially if the fish has been seasoned with lemon juice, lemon zest, or lemon pepper. Include this purslane salad with meals where pork is the main dish, like pork chops.


Offset the spiciness of your salad by cooking fish dishes, like tilapia, with lemon butter. Broil or bake fish then squeeze a few lemon wedges over it.
The flavor profile of this summer purslane salad pairs well with Mexican food. Serve the salad with quesadillas, tacos, and burritos., On a hot summer day, this salad will be a refreshing snack. Serve purslane salad with tortilla chips to turn this dish into a light and healthy finger food. Guests can scoop up and eat the salad with chips. Store leftover salad for up to five days in a sealed container in your refrigerator.
Combine your ingredients in a large mixing bowl.
Season your salad to taste.
Serve the purslane salad as a side.
Eat the salad as an appetizer.
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