3 cups purslane (packed cups)
½ avocado
1 serrano or jalapeno pepper
1 shallot
½ tsp sea salt
2 tbsp olive oil
Toss with fresh cooked pasta and you are ready to go.
Serve with panzanella salad from the CSA. Cucumbers, tomatoes, basil. Add lemon vin and feta. Good eating.