A purslane salad with buckwheat, nectarines, radishes, toasted pine nuts and shaved pecorino, served well chilled.
Crunchy purslane leaves, thinly sliced radishes, juicy nectarine, golden pine nuts and salty pecorino shavings: this salad is all about freshness and bold contrasts. Allow 10 minutes of preparation for two servings, and serve well chilled straight away. It contains 22 g of net carbs per serving, making it a moderate-carb option rather than a strictly ketogenic dish. This recipe joins my collection of keto soups and salads.
What is purslane salad?
Purslane forms the base, with its thick leaves, tender stems and slightly tangy flavor. Served raw, it brings a juicy crunch and a clean, fresh green note. Buckwheat, cooked for 8 minutes then rinsed in cold water, adds chew and holds the dressing well.
The dressing stays simple: avocado oil, Dijon mustard and honey-flavored liquid sweetener, with no vinegar or lemon juice. The balance comes from the tanginess of the purslane, the sweetness of the nectarine and the saltiness of the pecorino. For a bolder dressing, a Thai dressing or a Chinese dressing can offer inspiration, though the original version remains mild and simple.
The inspiration behind this version
Purslane is one of the summer greens you can find at some greengrocers, specialty shops or markets. Choose it while its leaves are still thick and its stems tender. It works well in fresh dishes, especially with seasonal fruit, grains and a salty cheese.
This salad lends itself to variations depending on the harvest, fruit, grains and cheeses available. This version combines buckwheat, nectarines and a honey-flavored mustard dressing with radishes, pine nuts and pecorino. It is designed as a complete plate of grains, greens, fruit, seeds and cheese, with each element contributing texture or flavor.
As part of a meal of chilled dishes, it can sit alongside an okra salad, a Japanese cabbage salad or a wakame salad, each with its own texture and dressing.
The main ingredients
The 100 g of purslane form the green heart of the dish: thick leaves and tender stems, a tangy flavor, instant freshness and juicy crunch. Sort through it carefully to remove any damaged or slimy shoots. The 100 g of buckwheat, cooked in plenty of boiling water for 8 minutes then rinsed in cold water, provide structure and hold the oil, mustard and honey notes, complemented by their nutty aroma.
Two ripe but firm nectarines bring juiciness, sweetness and a floral note, and hold their shape when tossed. Eight thinly sliced radishes add a crisp crunch and a peppery kick. Four tablespoons of pine nuts, toasted in a frying pan for a few minutes, heighten the contrasts with their roasted aroma.
The 50 g of shaved pecorino bring saltiness, character and depth. Two tablespoons of avocado oil coat the buckwheat without weighing it down and mellow the mustard, two tablespoons of honey-flavored liquid sweetener balance the sharpness and saltiness, and half a tablespoon of Dijon mustard helps the dressing cling to the buckwheat. Dress the buckwheat first, then add the purslane, nectarines and radishes, saving the pine nuts and pecorino for serving.
Preparation tips and serving
Success comes down to fresh ingredients and thorough draining. The purslane should have thick, bright green leaves; remove any wilted parts before washing. After cooking the buckwheat for 8 minutes, rinse it in cold water, drain in a fine-mesh strainer and dry if necessary to avoid diluting the dressing. Assemble just before serving; the buckwheat can be cooked a few hours ahead and kept chilled.
Serve well chilled, adding the pine nuts and pecorino shavings just beforehand. It pairs well with poultry or fish, such as an air fryer fish fillet, air fryer salmon, air fryer chicken breasts or honey chicken. To get ahead, keep the components separate, store the pine nuts somewhere dry and refrigerate leftovers in an airtight container.
For everyday keto cooking, find all my low-carb recipes here.
Purslane Salad
Ingredients
- 100 g purslane
- 100 g buckwheat
- 2 nectarines
- 8 radishes
- 4 tablespoons pine nuts
- 50 g Pecorino
- 2 tablespoons avocado oil
- 2 tablespoons honey-flavored liquid sweetener
- 0.5 tablespoon Dijon or smooth mustard
Instructions
- Bring plenty of water to a boil in the saucepan. Add the buckwheat and cook for 8 minutes.100 g buckwheat
- Toast the pine nuts in the frying pan.4 tablespoons pine nuts
- Wash and sort through the purslane. If purslane is bruised or left too long, it quickly becomes slimy. This is not such a problem if you cook it afterward, but for a salad, you want the freshest, tastiest shoots. Leave to drain.100 g purslane
- Cut the nectarines into pieces and the radishes into thin rounds. Shave the Pecorino using a mandoline. Alternatively, use a grater or cheese slicer (the latter will produce slightly thicker slices).2 nectarines, 8 radishes, 50 g Pecorino
- Rinse the buckwheat under cold water immediately after cooking and leave to drain. If possible, pat it dry as well, although many grains will stick if you use paper towels. A clean tea towel works too. You can also cook it a little further in advance. For example, cook it in the morning, then simply mix everything together in the evening.
- Mix the honey-flavored sweetener, oil and mustard into the buckwheat. Toss the purslane, nectarine and radishes with the buckwheat.2 tablespoons honey-flavored liquid sweetener, 2 tablespoons avocado oil, 0.5 tablespoon Dijon or smooth mustard
- Divide among plates. Sprinkle with pine nuts and cheese.
