June 15, 2012 • Category: Mezze/Appetizers
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
- Peel and mash the avocados, keeping them chunky. Add the rest of the ingredients. Serve with corn chips if desired.
13 Comments • Comments Feed
Belinda @zomppa says:
Wow – he went vegan? Good for him! Can never say no to guacamole!
On June 15, 2012 at 4:55 pm
Something I adore! Your version sounds great.
On June 15, 2012 at 5:13 pm
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! 🙂
On June 15, 2012 at 5:24 pm
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.
On June 15, 2012 at 6:51 pm
I love guacamole, this sounds an intriguing variation- though I’ve never been able to try purslane.
On June 16, 2012 at 3:55 am
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!
On June 17, 2012 at 7:56 am
Un guacamole qui doit avoir drôlement du goût avec vos avocats…nous ici ils n’en ont aucun…
On June 17, 2012 at 9:42 pm
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~
On June 20, 2012 at 8:25 am
@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! 🙂
On June 20, 2012 at 9:31 am
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.
On June 24, 2012 at 11:01 am
Is this bird a pelican? It is beautiful
On June 24, 2012 at 11:02 am
@Hegui: Yes, a pelican was relaxing in front of the old Crusader’s castle in Sidon one Sunday as I was strolling by
On June 24, 2012 at 11:43 am
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.
On July 3, 2012 at 1:48 pm