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A Quick, Delicious Summer Purslane Salad with Grilled Corn & Creamy Avocado Dressing

The sheer variety of fresh produce that’s available in July and August makes it easy to mix things up when you make salads, and experiment with flavors, textures, and heartiness. From a light mixed green salad with the sweetness of a little fruit to a filling, savory Nicoise salad, you never need to eat the same salad twice in the summer. One of my personal favorites is this purslane salad which really takes advantage of the flavors of the season.

Purslane is a summer succulent with a light citrusy tang subtle enough to really showcase the smokiness of the roast corn in this salad. The red onion gives a little punch, but it’s the avocado dressing that really makes this a filling and energizing salad. Interested in making it yourself?

Head over to Brooklyn Supper for the recipe.

More from Brooklyn Supper on Babble:

Cool It: 20 Delicious Summer Dishes You Can Serve Cold
How to Use Vinegar to Clean Your Kitchen, Coffee Maker, and More

Chill Out: 20 Cool and Fruity Treats You Can Make with Kids

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