>> 3 cups chopped purslane
>> 1 sliced hard-boiled egg
>> 1/2 cup pigweed (amaranth) leaves
>> 1/4 cup mozerella cheese diced into small pieces
>> 1 chopped onion
>> 1 cup chopped chickweed
>> 1 ripe avocado (peeled and diced)
>> 1 tsp garlic salt
>> Juice of 1/2 lemon
>> Chia seeds or sunflowers seeds if desired
Place into a bowl the purslane, chickweed, pigweed and onion. Add the avocado and the egg. Mix in the cheese. Drizzle the lemon over the salad, add the garlic salt, and mix well. If desired sprinkle with seeds of your choice.
Wild Edibles in Recipe: Purslane
Wild Fungi in Recipe:
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