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TRAVELER'S JOY
3 cups purslane, chopped
1/2 onion, chopped
1 hard-boiled egg, sliced
1 cup chickweed, chopped
1/2 cup amaranth leaves
1 ripe avocado
1/4 cup cheddar cheese, diced into small bits
1 teaspoon garlic salt
juice of 1/2 lemon
mayonnaise (optional)
Chop the purslane, chickweed, amaranth, and onion into bite sized
bits. Add the avocado, peeled and diced. Add one hard-boiled egg,
sliced. Mix in approximately 1/4 cup of cheddar cheese which has
been cut into small bits. Squeeze the lemon over the salad, add
the garlic salt, and mix well.
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Purslane 02