today's forage

pbz salad: purslane, beet, zucchini

Chop purslane.
Grate raw beet and zucchini.
Add garlic.
Sprinkle with sea salt.
Toss with olive oil lemon juice.
Have an onion sandwich on the side if you like.
Eat summer up.

This entry was published on July 20, 2012 at 1:58 am and is filed under almuerzo, greens. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

One thought on “pbz salad: purslane, beet, zucchini

  1. Pingback: a day « Matilda Magtree

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