California Avocado Mayo is a fresh, low-fat and low-sodium nutritious substitute for regular mayonnaise with 2.5 g of total fat, and all of it is “good fat.” It’s delicious and adds a beautiful gourmet touch to sandwiches, salads, appetizers and just about anything else you’d usually use mayonnaise for.
California Avocado Mayo
|2||ripe, Fresh California Avocados, halved, seeded and peeled|
|1||Tbsp.||freshly squeezed lemon juice|
|1||Tbsp.||white wine vinegar|
|1||small garlic clove, peeled|
|2||Tbsp.||sunflower oil (or other mild flavored oil)|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Yields 2 Cups
- Combine all ingredients, except oil, in the bowl of a food processor and process for 1 minute until smooth.
- While continuing to process, add oil through the food processor feed tube in a slow steady stream. Once all oil is added, process for 1 more minute, until silky smooth.
- Store in an airtight container in the refrigerator. Will keep for 2-3 days. If top surface discolors, lightly scrape surface with a small spoon. Mayo underneath will remain vibrant and delicious.
Serving Suggestion: Serve as a substitute for regular mayonnaise on sandwiches, in salads, for appetizers, etc.
* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Calories 30; Total Fat 2.5 g (Sat 0 g, Trans 0 g, Poly 0.5 g, Mono 1.5 g); Cholesterol 0 mg; Sodium 25 mg; Potassium 60 mg; Total Carbohydrates 1 g; Dietary Fiber <1 g; Total Sugars 0 g; Protein 0 g; Vitamin A 16 IU; Vitamin C 1 mg; Calcium 3 mg; Iron 0.08 mg; Vitamin D 0 IU; Folate 10 mcg; Omega Fatty Acid 0.02 g
% Daily Value*: Vitamin A 0%; Vitamin C 2%; Calcium 0%; Iron 0%