Hayley Stobbs, RNCP
The velvet texture of avocado is pure heaven when blended with complementary ingredients. Avocado is a good source of the antioxidant vitamin E, monounsaturated fats, and fibre. Make a batch of this mayo on the weekend to enjoy throughout the week.
Make it with mayo
Serve Avocado Mayonnaise with
- baked yam fries
- bean salad
- whole grain toast
- carrot, cucumber, and celery sticks
- rice, bean, and vegetable bowls
Avocado Mayonnaise
Ingredients
- 3 avocados
- 1/2 cup (125 mL) avocado oil
- 1/4 cup (60 mL) apple cider vinegar or white vinegar
- 1 Tbsp (15 mL) coconut syrup or maple syrup
- 1/4 tsp (1 mL) sea salt
Nutrition
Per serving:
- calories142
- protein1g
- fat14g
- saturated fat2g
- trans fat0g
- carbohydrates4g
- sugars1g
- fibre2g
- sodium52mg
Directions
01
Halve avocados and remove pits. Spoon small pieces of the flesh into food processor. Add oil, vinegar, syrup, and sea salt to food processor and blend on high until smooth and creamy.
02
Refrigerate for 5 to 7 days. Skim dark surface of mayo before serving, or squeeze fresh lemon juice on top to prevent surface discoloration.
