Pomegranate and Purslane New Year’s Salad

For breastfeeding mothers on New Year’s Eve, here is a delicious and healthy purslane and pomegranate salad recipe that not only tantalizes the taste buds but also contains phytoestrogens, promoting milk production. With carefully chosen ingredients and preparation, mothers can spend New Year’s Eve in a healthy and flavorful way.

Ingredients:

– 1 medium-sized pomegranate (small size)

– 1 bunch of purslane

– 1 can of corn (small size)

For Salad Dressing:

1 tablespoon pomegranate molasses

4 tablespoons olive oil

10 whole walnuts

1 lemon

Instructions:

1. Start by extracting the seeds from 1 pomegranate and place them in a bowl. Next, clean the purslane from its earthy roots, soak it in vinegar water for 5-10 minutes, and then wash it thoroughly with plenty of water. Tear off the leafy parts from each stem by hand, adding them to the salad bowl. Repeat this process until all purslane is used.

2. For the salad dressing, squeeze 1 lemon into a bowl and add crushed walnuts. Stir in olive oil and pomegranate molasses, creating a rich salad dressing.

3. Before combining the salad, set aside 1-2 tablespoons of pomegranate seeds and corn for decoration. Mix the purslane and reserved pomegranate and corn with the salad dressing in the bowl. Stir well, and garnish with the reserved pomegranate seeds and corn on top.

This pomegranate and purslane salad not only adds a delightful touch to your New Year’s Eve but also provides a nutritious and enjoyable experience for breastfeeding mothers.