Miner’s lettuce salad
Crisp, juicy, and refreshing—one bite of miner’s lettuce (Claytonia perfoliata), and you'll understand why it’s one of the best wild salad greens. Easy to identify and widely available, this edible succulent is a true treasure of North America’s West Coast.
Growing up in Romania, I ate plenty of wild greens like nettle, amaranth (știr), ramsons (wild garlic), and sorrel (ștevie), with regional variations shaping our diets. A few years ago, I discovered miner’s lettuce and have been growing it ever since in my garden. A word of caution—Claytonia is invasive, so if you plant it, consider using a container. Mine has spread everywhere, but I don’t mind since it’s so delicious.
Also known as winter purslane, miner’s lettuce thrives in cool, moist conditions and appears in early spring across California. It earned its name from Gold Rush miners who relied on it as a rich source of vitamin C to prevent scurvy, a disease caused by vitamin C deficiency.
Other benefits:
Miner’s lettuce contains antioxidants that help combat oxidative stress and inflammation in the body.
With a high water content, miner’s lettuce is naturally refreshing and hydrating, making it a great addition to meals, especially in warm weather.
Good source of fiber, which supports digestion, helps maintain a healthy gut microbiome, and promotes regular bowel movements.
Miner’s lettuce helps maintain an alkaline balance in the body, reducing acidity and supporting overall health.
Unlike spinach, which contains high levels of oxalates miner’s lettuce is naturally low in oxalates, making it a gentler option for those sensitive to them.
This green provides iron, magnesium, and potassium, all of which support heart health, muscle function, and overall vitality.
This salad can be made with any leafy greens you have or prefer; you don’t necessarily have to use Claytonia. It can also be made vegan by using tofu, vegetarian by using only eggs, or pescatarian by adding fish.
Recipe
Ingredients
3 handful of fresh Claytonia/miner’s lettuce
8 cherry tomatoes, sliced
some sliced red onions
1 cup of boiled chickpeas
half of avocado, chopped
1 small bell pepper, chopped
1 tangerine, sliced
salt, pepper, olive oil, and balsamic vinegar for taste
200g meat of choice (I used grilled chicken thighs and grilled beef) for 50g of protein/meal
one boiled egg
Instructions
Combine all the veggies in a bowl, season with salt, pepper, olive oil, and balsamic vinegar, and mix well. Transfer to a serving plate.
Heat the meat (if needed) and place it on top of the salad.
Boil, peel, and slice the egg, then add it as an optional topping.
Enjoy!
As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.
Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation.
In good health,
Ioana