Ingredients :

• Purslane — It’s the star. Look for it at an organic greengrocer or a local market—supermarkets rarely have it. Take the leaves and tender small stems, discard the large red stems which are a bit stringy. Taste a raw leaf before starting: a bit salty, a bit tangy, with a slightly gelatinous texture on the tongue.
• Avocado — It needs to be ripe—not mushy, but ripe. Press lightly with your thumb near the stem: if it gives just a little, it’s good. Hass variety preferred, with the bumpy black skin—richer in flavor than the large smooth green varieties that often taste like nothing.
• Cider vinegar — Not standard white vinegar—that would be too aggressive for purslane, which is already a bit acidic. Cider brings a fruity sweetness that balances everything. One tablespoon is enough, no more.
• Cherry tomatoes — Get the smallest ones you can find, the ones that burst between your teeth with a sharp snap and release their juice all at once. Sweet 100 or orange Sungold are perfect. Cut them in half so they soak up the dressing.