Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Purslane leaves, washed and dried | 220 g | Sour, Salty, Astringent · Cooling |
 Cucumber, cut into thin half-moons | 280 g | Sweet, Astringent · Cooling |
 Tomatoes, cut into small wedges | 260 g | Sour, Sweet · Heating |
 Fresh mint leaves, finely sliced | 18 g | Pungent, Sweet · Cooling |
 Olive oil, measured for dressing | 16 g | Sweet, Bitter, Astringent · Heating |
 Lemon juice, freshly squeezed | 16 g | Sour · Heating |
 Rock salt, finely ground | 3 g | Salty · Cooling |
Step-by-Step Preparation
- For Summer Purslane Cucumber Tomato Salad, measure 16 g (about 1 tablespoon) of oil and 16 g (about 1 tablespoon) of citrus into a small jar; shake for 20 seconds and hold the dressing until the final assembly.
- Pinch the purslane into short sprigs and combine it with the vegetables. Lift and turn the pieces for 30 seconds with the heat off, stopping before the crisp edges bruise or release moisture.
- Thread sliced mint through the bowl without bruising the leaves. Take 30–45 seconds with the heat off to complete the arrangement, keeping the cut surfaces distinct and free of pooled liquid.
- Add oil, lemon, and salt lightly so the juices do not pool. Fold for 20–30 seconds with the heat off, lifting from the bottom until the dressing is even and no liquid pools in the bowl.
- Let Summer Purslane Cucumber Tomato Salad stand at room temperature for 5 minutes, toss once more, and serve at midday before the raw vegetables release excess liquid.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original lacto-vegetarian recipe developed for the R3 regional and practical cooking collection)
Summer Purslane Cucumber Tomato Salad is a cooling summer preparation with an explicit raw-food caution for vata Vata: bring the portion to room temperature, eat it at midday, and choose the gently warmed variant if digestion feels variable. Pitta: keep sour dressing modest and favor mint, fennel, or cilantro. Kapha: use little oil and make greens or crisp vegetables the largest portion.
USDA Nutrition Facts for Summer Purslane Cucumber Tomato Salad
| Nutrient | Per 100g | Per Serving (1 serving (203g)) |
|---|---|---|
| Energy (Calories) | 36 kcal | 73 kcal |
| Protein | 1.2 g | 2.4 g |
| Total Carbohydrates | 3.9 g | 8.0 g |
| Dietary Fiber | 0.8 g | 1.6 g |
| Total Sugars | 1.5 g | 3.0 g |
| Total Fat | 2.2 g | 4.5 g |
| Calcium | 32.3 mg | 65.6 mg |
| Iron | 0.86 mg | 1.74 mg |
| Magnesium | 28.3 mg | 57.6 mg |
| Phosphorus | 29.8 mg | 60.5 mg |
| Potassium | 275 mg | 560 mg |
| Sodium | 158 mg | 322 mg |
| Zinc | 0.20 mg | 0.40 mg |
| Copper | 0.07 mg | 0.15 mg |
| Manganese | 0.17 mg | 0.35 mg |
| Selenium | 0.4 µg | 0.7 µg |
| Vitamin C | 12.8 mg | 26.0 mg |
| Vitamin A (RAE) | 19.9 µg | 40.4 µg |
| Vitamin E | 0.56 mg | 1.14 mg |
| Vitamin K | 9.4 µg | 19.0 µg |
| Thiamin (Vitamin B1) | 0.04 mg | 0.07 mg |
| Riboflavin (Vitamin B2) | 0.05 mg | 0.11 mg |
| Niacin (Vitamin B3) | 0.39 mg | 0.80 mg |
| Vitamin B6 | 0.06 mg | 0.13 mg |
| Folate (DFE) | 13.2 µg | 26.8 µg |
| Choline | 7.8 mg | 15.8 mg |
