I would love a biggerpinchofsalt in the peanut butter to really bring out the flavor, but it still tastes great and the texture is just right — crunchy, but not hard to eat, and doesn't get stuck in your teeth.
The next steps to a great salad is to toss the leaves gently by hand with the best olive oil available; add a pinchof sea salt flakes and a big squeeze of fresh lemon juice and the purslane is ready to serve.