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.
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