Monday on the Morning Show we shared with you that weed you've been pulling out of your garden for years, whether you call it portulaca, pigweed or purslane, is in fact healthy for you... and you can eat it! Packed with Vitamin A and B, and minerals – Portulaca is more than a nuisance in the backyard.

So how about a recipe? This one caught our eyes - Grilled Zucchini Salad with Purslane and Tomato.

  • 1 teaspoon finely grated fresh lemon zest

  • 3 tablespoons fresh lemon juice

  • 1 tablespoon finely chopped shallot

  • 1/4 teaspoon Dijon mustard

  • 1/2 teaspoon salt

  • 1/3 cup extra-virgin olive oil plus additional for brushing zucchini

  • 1/4 teaspoon black pepper

  • 3 tablespoons chopped fresh flat-leaf parsley

  • 4 zucchini (1 3/4 to 2 lb total), halved lengthwise

  • 12 oz purslane, thick stems removed (4 cups)

  • 10 oz cherry tomatoes, halved lengthwise

Make the dressing by whisking together the zest, lemon juice, shallot, mustard, and salt in a small bowl. Add oil in a slow stream, whisking until dressing is emulsified. Whisk in pepper and parsley.

Grill the zuchinni on both sides, and toss with purslane, tomatoes, and dressing in a large bowl. Serve immediately. There you have it – a summer salad with a “weedy” twist. Enjoy!