Blueberry & Purslane Salad
Simple and easy—two words a woman never wants to be described as by others, but when it comes to a salad they’re exactly what you want to hear.
- Shaved Parmesan
- Olive Oil
Remove the thickest part of the stem of the purslane and throw the smaller pieces in a bowl. Top the purslane with a generous amount of blueberries, add your desired amount of sliced or cubed avocado (I went with 1/2 a small avo in the photo above), and shave some parmigiano reggiano overtop. Toss with olive oil, salt, and pepper to taste.