Cilantro Avocado Mayo

I made this recipe about 2 months ago, just as it was starting to feel Spring-ish in the air but for some reason didn’t feel urgency to post it immediately. I admit this tastes a lot like super smooth guacamole but the purpose of me making it was to have a mayonnaise substitute.

I used this ‘mayo’ as a dip for oven baked sweet potato fries with Cajun spice and I  wanted to participate in the avocado egg salad craze. If you haven’t seen this trend sprinkled on about every food blog you are about to see it here. This is a super simple recipe, turned into an idea for a quick lunch or dinner.

Cilantro Avocado Mayo

  • 1 lemon, juiced
  • 1 avocado, pitted and removed from skin
  • 4 tbs olive oil
  • 1/2 cup of fresh cilantro, washed and patted dry
  • 1/2 jalapeno, seeds and pith removed
  • 1 small clove of garlic, peeled and trimmed
  • sea salt and pepper

Method

Seed and roughly chop the jalapeno, peel and trim the garlic, wash, stem and pat dry the cilantro and blend in a food processor.

Pit and skin and avocado and add to the food processor with the cilantro mixture.

Cover with the olive oil and lemon juice and blend all ingredients until completely smooth. Season with salt and pepper to your taste. Serve immediately or refrigerate for up to a 3 days.

Serve as a dip with raw or cooked veggies, use as a sandwich spread or anywhere you would typically use mayonnaise.

Definitely make this egg salad:

Avocado Egg Salad

  • 3 organic free-run eggs, hard boiled and shell removed
  • 2-3 tbs of cilantro avocado mayo
  • a few sprigs of cilantro, washed and cut into ribbons
  • 4-6 green olives with pimento, diced
  • 1 tsp minced jalapeno
  • garlic salt and pepper to taste

Method

Prepare the eggs. Place three eggs in cool water with a pinch of salt. Cover and bring to a boil. Shut off the heat and let sit for exactly 10 minutes. Drain and rinse with cold water. Let cool in the fridge, or peel off egg shells and set aside to cool.

Dice the cooled eggs, mince the olives and jalapeno and prepare the cilantro. Place in a medium sized bowl and add 2-3 tablespoons of the cilantro avocado mayo.

Mix with a spoon, taste and season to your liking with garlic salt and pepper.

Spoon egg salad on a slice of soft bread or lightly toasted English muffins.

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