June 15, 2012  •  Category:


This guacamole is my son Nick’s recipe; after a lifetime spent eating Burger King’s burgers (to my great despair) he is now, at 22, a born-again vegan; could not be happier about the news, actually.

This guacamole is Lebanese-inspired because instead of the usual cilantro, he used purslane (aka bakleh) a much beloved herb here. I sure hope it will become more and more popular in the US as well, as it is purported to be extremely nutritious (Omega-3s).


  • 3 avocados
  • 1 bunch of purslane
  • 3 tomatoes, diced
  • 2 cloves of garlic, mashed with a tad of salt
  • 5 tbsp of fresh lemon juice
  • 1/2 tsp of Aleppo pepper
  • 1 small onion, chopped
  • 1/4 cup of chopped jalapeño pepper
  1. Peel and mash the avocados, keeping them chunky. Add the rest of the ingredients. Serve with corn chips if desired.


13 Comments  •  Comments Feed

  1. Belinda @zomppa says:

    Wow – he went vegan? Good for him! Can never say no to guacamole!

  2. Rosa says:

    Something I adore! Your version sounds great.



  3. Julia says:

    I would never have thought of adding purslane to guacamole, but this sounds great, and we have had incredible avocados here in LA recently. The perfect recipe for a Californian vegan living in a Middle Eastern neighborhood! 🙂

  4. Bo W says:

    Good for your son. I could give up meat, but I just don’t think I could live without dairy. I’ve never tried purslane, I’ll have to look for it at this little mediterranean grocery store I found.

  5. Louise says:

    I love guacamole, this sounds an intriguing variation- though I’ve never been able to try purslane.

  6. Jamie says:

    Very clever son! My younger son came home last time he had eaten McDonald’s and told me that he wouldn’t eat it anymore because he gets sick when he does. But he still would never make guacaole. Your son’s is fantastic!

  7. domi says:

    Un guacamole qui doit avoir drôlement du goût avec vos avocats…nous ici ils n’en ont aucun…

  8. Coleen says:

    I’ve wanted to grow purslane because I’ve read about how nutritious it is. What does it look like? Maybe I have some already growing in my yard! I will bookmark this so when I have some growing I will be able to make this recipe~

    • Joumana says:

      @Coleen: there are hundreds of varieties of purslane! the one grown in Lebanon is thick and velvety; just ask your local nursery for some seeds or online and try it! It is supposed to grown like a weed, heck, it IS a weed! 🙂

  9. hegguiberto says:

    Congrats to your son for changing his diet! Eating plant based foods reduces footprint not to mention it is just healthier 😉
    I agree with you purslane rocks! This is indeed a very creative way of serving it.

  10. hegguiberto says:

    Is this bird a pelican? It is beautiful

  11. Oui, Chef says:

    From BK to a vegan…now that’s a switch! I could eat guacamole every night and never get tired of it. I love the addition of purslane here, it must add a nice light crunch to the dip.

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