March 02, 2012

Purslane and Dandelion Salad with Tempeh Croutons

Have you tried adding weeds to your salads and green juices yet? Dandelion, nettles and purslane are amongst the top weeds we should all be eating! They are all packed with vitamins and minerals and purslane is also rich in omega-3 fatty acids! Dandelion adds a perfect pepperiness to salads or green juices and smoothies, nettles are delicious in soups and pancakes and purslane can be used in salads, green juices, soups, stir-fries, you name it. The whole plant is edible, so even if you'd only use the tips of purslane to salads, you can certainly juice the stems or chop them up and add into soups.

This salad is no doubt my recent favourite. I adore the texture and the flavours of the leaves, but also love the addition of tempeh croutons. In all its simpleness, this salad ticks all the boxes of a wholesome meal - there are good fats from avocado and purslane, vitamin E from sunflower seeds, protein and magnesium from tempeh and tons of vitamins from the green leafy plants. Plus it's tasty too, of course!


Purslane and Dandelion Salad with Tempeh Croutons

bunch of fresh purslane
bunch of fresh dandelion leaves
2 tablespoons sunflower seeds
1/2 large avocado

Tempeh Croutons
300g tempeh
75ml water
2 tablespoons Bragg's all-purpose seasoning (or tamari)
1 tablespoon apple cider vinegar
1 clove of garlic
1 tablespoon olive oil
1 teaspoon dried oregano

1 tablespoon flaxseed oil

1. Cut the tempeh into 1 cm cubes. Combine water, all-purpose seasoning, apple cider vinegar and grated garlic in a small bowl. Heat the mixture in a frying pan and add the tempeh. Cook for 10 minutes, then remove from the pan and let cool. 

2. Heat olive oil in a frying pan, add the tempeh cubes and fry on each side until browned. Season with oregano and continue to cook for a further couple of minutes.

3. Pick the purslane and dandelion leaves and arrange on a large platter. Toast the sunflower seeds and sprinkle them on top of the leaves. Cut the avocado into cubes and add that in as well. Finally scatter the croutons on top. Drizzle with some flaxseed oil, if you wish. Serve immediately.


  1. Mmmm I haven't had tempeh in awhile. I like to cook it so it's crispy on the outside and pair it with avocado for a warm crispy vs cold and creamy texture!

  2. Wow Maria, you do find the best and rarest ingredients for your salads, so inspiring. You really teach that there are so many plants that we can and that we don't know about! Thank you for the continuous inspiration, this salad is gorgeous!

  3. Now that looks appetising in the extreme!

    I love the photographs on a glass plate so that it's not immediately obvious that there even is a plate.

  4. The best salad I have seen in a long time! In Lebanese cuisine, purslane an dandelion are big favorites as well as other wild greens not so common like mallow and others. Love the photos also!

  5. Looks wonderful Maria!
    I can't wait for the Dandelions to pop up here in Sweden. I prefer to harvest the very first tender leaves in late Spring. Feels cleaner and healthier somehow.
    Also love to use the roots for tea and infusions. Great liver tonic!

    Haven't tried nettles but my grandmother used to cook nettle soup every Summer and I will try that too this year.

    I am yet to eat purslane. Very curious what that will be like.

    Happy Spring greetings from Sweden. Autumnal ones from an Australian perspective.. :)

    x Charlotta

  6. I will look out for those leaves as this salad looks fantastic. I have a jar of tempeh which I have never eaten before and i wasn't sure what to do with it. I will try this. Beautiful photos,as always and I love your header.

  7. Thank-you Maria! I've seen purslane pop up in the yard and have tried to keep it from coming back knowing it was a weed but after reading your wonderful recipe--I can only hope it hasn't left for good! Who knew last summer I'd be wishing this year for it's return? How funny! I've got oregano, dill and lemon balm in every nook and cranny without any help so maybe there's still some hope. Thanks again for your lovely recipes and the photos are delicious! Please keep inspiring and surprising us! Kristin


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