By Deirdre Imus

4 Quorn Cutlets (naked quorn cutlets)

2 organic celery stalks

2 organic carrot sticks

½ organic yellow onion

5 small organic kosher dill pickles

1/2 organic raw jalapeno or 6 pickled jalapeno slices

organic vegan mayo or Miso Mayo(my favorite)

wild purslane- rinse and dry.

Dice up the celery, carrots, onion, pickles and jalapeno. pan sear the cutlets in an All Clad stainless steel pan with a little olive oil- 3 minutes on each side.

Toss in a bowl with the quorn cutlets diced up into bite size pieces.

Add the miso mayo or vegan mayo- toss lightly and ready to serve.

Serve on a bed of greens like purslane or spinach or build a sandwich.

I like it on a bed of purslane or when I eat it as a sandwich I use gluten free millet sourdough bread with sliced organic yellow onion and sliced organic beef tomato- add the vicken salad.

Health: Purslane (Portulaca Oleracea) is a common weed that you might have growing in your back yard and don’t even know it. It is rich in vitamins, minerals, proteins and essential fatty acids. It also helps to keep the lymphatic system strong and healthy.
 

Source for purslane facts: examiner.com