Carrot, Date and Purslane Salad: Spices and Seasons


When living with the seasons, the fun thing is that seasonal produce varies.. We get different amounts of the same things in different years, due to seasonal weather variations. Carrot, Purslane and Date Salad

This summer for example, despite the weird heat wave has been a rather wet and cool summer, favoring leafy greens. A green that tends to be a spontaneous gift in the garden, is purslane. It is a weed really, but a very pretty looking weed. We get purslane in our garden, naturally, so that makes me very happy! I love freebees, what can I say?

Purslane -2w logo

Among other things, purslane is one of the few plant based sources of Omega 3, so, this should be on the radar of people enjoying a plant based diet. It actually, has a chockfull of other nutrients as well.


Purslane has a naturally tangy taste, and I have paired it here with sweet carrots, which are growing in wild, deep rooted abandon in our garden as well. Todays, salad is crunchy, light and lively and its colors will help you transition gently into fall, which is on its way. Yes, I cannot believe that the kids are heading into other week of school.


Back to the spicy soccer mama routine, and another year of lovely milestones!

I am doing a #minimasala crawl, and picked up the dates and walnut oil, on my first stop at Shiraz Grocery.

Carrot, Date and Purslane Salad

Prep Time: 20 minutes

Total Time: 20 minutes

A very nutritious sweet and sour salad, pairing purslane, dates and carrots with a ginger, honey and lime dressing.


  • For the Dressing
  • 2 tablespoons walnut oil
  • 4 tablespoons fresh lime juice (about 1 lime)
  • 1 tablespoon honey
  • Salt to taste
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons minced cilantro
  • 1/2 teaspoon red cayenne pepper (optional)
  • For the salad
  • 4 carrots, peeled and thinly sliced
  • 8 to 10 seedless dates, thinly sliced
  • 1/2 cup sliced almonds
  • 3/4 cup chopped purslane (leaves and tender stems)


  1. Place the walnut oil, lime juice, honey, salt, ginger, minced cilantro and red cayenne pepper in a bowl and mix well.
  2. Toss the carrots, dates, almonds and purlane leaves in a mixing bowl and mix well.
  3. Toss with the dressing and let the salad rest for 15 minutes before serving. The salad can be made a couple of hours ahead and chilled before serving.






About Author

Rinku Bhattacharya, the Spices & Seasons blogger, loves meshing seasonal produce with fresh spices. Most of her recipes are inspired by her Indian heritage, and her cooking is practical, easy and well suited for a busy lifestyle on the go. As a mother with two young children, her recipes are also usually balanced and kid-friendly. Rinku is the author of the blog, Spice Chronicles (formerly,Cooking in Westchester), where she shares her life experiences and original recipes. Rinku is blessed with a gardener husband, who always surprises her with a prolific and fresh supply of produce to keep her creative instincts flowing. Rinku has been teaching recreational cooking classes for the past nine years. Rinku is the author of two cookbooks: The Bengali Five Spice Chronicles an award winning (Gourmand 2013) cookbook that highlights culture, memories and recipes from her childhood transformed where needed for her Lohud kitchen and Spices and Seasons that marries Indian flavors with local and seasonal produce. Rinku can be found on Facebook, Twitter, and Pinterest and is also a contributor for Zester Daily.

Leave A Reply