Sizzling Omega-3 Salad

• 1 European cucumber
• Salt
• 16 cherry tomatoes
• 4 cups purslane, stemmed, rinsed, and dried
• 6 scallions, chopped, including some of the green
• 1/3 cup chopped fresh cilantro
• 4 merguez sausages, about 3/4 pound altogether
• 1/4 cup extra virgin olive oil
• 1 tablespoon plus 1 teaspoon red wine vinegar pepper

1. Cut off the ends of the cucumber and rake it with a fork lengthwise all over (or you can peel it, but youll lose some good fiber that way).
2. Slice it in quarters lengthwise, then cut across to make chunks about 1/3 inch thick.
3. Salt the chunks lightly and set them aside to drain in a colander for 30 minutes.
4. Meanwhile, cut the cherry tomatoes in half and salt them lightly; set aside.
5. Mix the purslane with the scallions and cilantro in a large bowl.
6. Slice the sausages 1/2 inch thick and fry the slices (you may need a little olive oil if the sausage is very lean) in a wide skillet over medium high heat, turning the slices from time to time.
7. When theyre crusty and cooked through, drain them on paper towels and add them to the salad bowl along with the tomatoes.
8. Pat the cucumbers dry and add them to the bowl.
9. Mix the oil and vinegar with salt and pepper to taste.
10. Toss the salad with the dressing and serve immediately.

cucumber, salt, tomatoes, purslane, scallions, fresh cilantro, merguez sausages, extra virgin olive oil, red wine vinegar pepper

Taken from www.cookstr.com/recipes/sizzling-omega-3-salad (may not work)