Purslane, Blueberry & Shiso Salad

Ingredients:

• 2 cups purslane, chopped
• 1 cup blueberries, cut in half or whole
• 1/2 cup – 1 cup of feta cheese, crumbled
• 1/4 cup of chopped shiso mint
• 1/2 cupped sliced almonds
• 1/4 cup of olive oil
• 2 TBSP balsamic vinegar
• salt and pepper to taste

Directions:

1. Mix the first five ingredients together in a large bowl.
2. Mix the olive oil and balsamic vinegar together and pour over the salad.
3. Salt and pepper to taste.