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Zesty purslane guacamole

  • Servings: 2-4
  • Difficulty: easy
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  • 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
  • 3 avocados
  • 1 bunch of purslane
  • 2-3 radishes, diced (optional, if you want extra zest!)
  • 3 tomatoes, diced


  1. In a blender or Cuisinart, blend garlic, lemon juice, pepper, onion, salt and one avocado together until smooth.
  2. Dice remaining 2 avocados, tomatoes, radishes and purslane.
  3. Mash together the puree and the diced ingredients.
  4. Taste and add salt and pepper as needed.

Lentil + Purslane Soup

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We got this recipe straight from a woman we met who is from Turkey, so you know this dish is going to be good 🙂


  • 1 large onion
  • 1-2 large tomatoes (or stewed tomatoes if you’re making this in the winter)
  • Stock (chicken or vegetable)
  • Green lentil
  • 1 bunch purslane
  • (Optional) Red pepper flake
  • (Optional) Freshly squeezed lemon juice


  1. Chop the onion and tomato and sauté together in a large pan until browned
  2. Add broth and lentils and cook to the package’s instructions
  3. Right before serving, add in the chopped purslane and simmer for 1-2 minutes
  4. Top with red pepper flakes and lemon juice and serve!