Avocado Mayo
Servings: 6
Calories: 97
Enjoy this egg-free mayonnaise as a dressing or spread for sandwiches and salads. It's perfect as a keto dip too!
Print Recipe
Ingredients
- 1 medium avocado
- 1 teaspoon apple cider vinegar
- 2 teaspoon Fresh lemon juice
- 1 teaspoon Dijon Mustard
- 1 teaspoon Minced garlic
- 2-3 tablespoon avocado oil or olive oil
- salt to taste
Instructions
- Cut the avocado in half, remove the seed in the center and scoop the insides into a food processor or blender with a spoon.
- Add the apple cider vinegar, dijon mustard, minced garlic, lemon juice and 2 tablespoons of the oil into the food processor or blender. Pulse on high until smooth and creamy.
- If you would like a creamier texture, add the other tablespoon of olive oil in at this time, and pulse to combine well.
- Stir in salt to taste if desired.
Video
Notes
Keep stored in container with plastic wrap directly on top to prevent browning. Store in the refrigerator and consume within 3 days after making. Any brown areas can be scraped of with a knife or spoon.
Even though you don't necessarily need to use a food processor, I found that it makes the entire process so much easier. Just put them all in the machine, turn it on, and let it do its magic!
You can also use a blender. You need something with blades - an electric mixer won't puree the avocado and mix everything as well.
If you want the mayo to be even creamier, add one more tablespoon of olive or avocado oil.
You don't have to add more salt, but I think it enhances the flavors.
Nutrition
Calories: 97 | Carbohydrates: 3g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 162mg | Fiber: 2g | Sugar: 1g | Vitamin A: 49IU | Vitamin C: 4mg | Calcium: 4mg | Iron: 1mg
Additional Info
Net Carbs:
1
g
|
% Carbs:
4.1
%
|
% Protein:
4.1
%
|
% Fat:
91.8
%
|
SmartPoints:
3