Xeriscaping is a great way to reduce outdoor water consumption by 30 to 80 percent while still maintaining a beautifully landscaped garden. Learn about xeric (dry) plants, water and energy conservation at the Hono­lulu Board of Water Supply’s Unthirsty Plant Sale.

The 25th annual sale, together with an open house at the Halawa Xeriscape Garden, 99-1268 Iwaena St., runs 9 a.m. to 3 p.m. Saturday. Call 748-5041.

This week we feature recipes that incorporate edible un-thirsty plants such as purslane, a wild succulent that’s high in omega-3 fatty acids and vitamin C.

CHILLED RICE NOODLE SALAD WITH ASIAN PESTO

» Pesto:
1 cup fresh Thai basil leaves
1 cup fresh mint leaves
1 cup fresh cilantro, stems removed
2 tablespoons dry-roasted peanuts, unsalted
1-1/2 tablespoons sesame oil
2 tablespoons olive oil
1-1/2 tablespoons fish sauce
2 tablespoons rice wine vinegar
1 tablespoon red pepper flakes
2 cloves fresh garlic
Salt, to taste

» Salad:
1 pound vermicelli (dried rice noodles), cooked, drained and chilled
1-1/2 cups red cabbage, finely shredded
1 cup purslane leaves (available at farmers markets)
1 large yellow bell pepper, seeded and thinly sliced
1/4 cup red onion, thinly sliced
1/4 cup dry-roasted peanuts, unsalted
Fresh mint and cilantro leaves, for garnish

To make pesto, place all ingredients into food processor or blender and blend until smooth and thick. Add salt to taste. Set aside in the refrigerator to chill.

In large bowl, toss rice noodles and shredded cabbage. Add pesto and toss until evenly coated.

Gently toss in purslane, bell pepper, onion and peanuts. Place in serving dish and garnish with mint and cilantro. Serves 8.

Approximate nutritional information, per serving (not including salt to taste): 320 calories, 10 g fat, 1.5 g saturated fat, no cholesterol, 300 mg sodium, 56 g carbohydrate, 3 g fiber, 1 g sugar, 3 g protein

SEARED BUTTER HERB SCALLOPS WITH DRAGON FRUIT SALSA

» Salsa:
1 dragon fruit, skinned and finely diced (available at some grocery stores and farmers markets)
2 jalapeño peppers, finely diced
1 tablespoon fresh calamansi or lime juice
Salt, to taste

» Scallops:
8 large scallops
Kosher salt and pepper, to taste
1-1/2 tablespoons unsalted butter
1/2 tablespoon olive oil
2 tablespoons chopped chives
2 tablespoons flat-leaf parsley
1/4 teaspoon finely grated lime zest

For salsa: Chill dragon fruit for a couple of hours prior to dicing (this firms up flesh, making it easier to dice). Place diced fruit in small mixing bowl and add jalapeño, lime juice and salt. Toss, then set aside in refrigerator.

Pat scallops dry with paper towel and season with kosher salt and pepper to taste. Set aside on clean paper towel to absorb any excess moisture.

On medium-high, heat 10- to 12-inch nonstick skillet for 1 to 2 minutes. Add olive oil and butter and heat another 1 to 2 minutes, or until very hot. Place scallops into skillet in single layer, making sure not to crowd them. Cook 2 to 3 minutes on each side or until golden brown, flipping only once. Remove to serving dish.

Add chives, parsley and zest to skillet. Cook about a minute or until herbs are wilted but still vibrant in color.

Pour directly over scallops and top with salsa. Serves 4.

Approximate nutritional information, per serving (not including salt to taste): 80 calories, 6 g fat, 3 g saturated fat, 20 mg cholesterol, 120 mg sodium, 2 g carbohydrate, no fiber or sugar, 4 g protein

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More Hawaiian Electric Co. recipes are available at www.heco.com.