Homemade Avocado Mayonnaise: or "Monster Mayo" for the kids!

 
Picture of avocados close up with homemade avocado mayo text on green background

Homemade Avocado Mayonnaise.

Definitely not my first attempt at making mayo.

I started making mayonnaise in the 90’s when I became a major fangirl subscriber of Martha Stewart Magazine.

It really is easy.

When I became a mom, and then a single mom, I stopped making mayo.

Confession: I didn’t want to have too much ‘fatty foods” around. AND, I was too busy.

I’ve come full circle and have dabbled in mayonnaise making again, with the oldest Braun hand blender in the world.

And it’s pretty easy.

Avocado mayonnaise, or "Monster Mayo" I have called it, has a different flavour and colour punch.

I feel like you can do almost anything with an avocado.

And it looks pretty snazzy!

Eaten right out of it’s shell, with a drizzle of lemon, sea salt or salsa, the nubby avocado comes in its own little portable package.

They really are a fruit, with:

  • 30 g of fat

  • 4-5 grams of protein. Who knew avocado’s had protein?

  • 12 g of carbohydrate.

  • lots of the B Vitamins, except B 12, and they’re potassium rich.*

They’re just plain delish and versatile!

Creating food that is easy, and vibrant, satisfies more than just physical hunger.


The creamy texture of these avocados, when brown and soft to the touch, give a boost to a homemade mayonnaise type dressing.

Where can you use this dressing?

  • a green salad

  • spread in wraps, or sandwiches

  • pair with carrots, radishes and any cut up veg or crackers

  • burger spread

Make sure to add an extra 1/4 of avocado for a thicker dip.

Tell the kids it’s “Monster Mayo”, or Shrek mayo, with that green colour. Maybe it’s not so inviting for kids who don’t love the colour of green food.

Here’s the recipe (Need a printable recipe? Click right here!)

Pair this dressing with my Ultimate Build a Salad Formula for a ton of variety!

Avocado Mayonnaise

1 avocado

1/2 cup avocado oil

1 crushed garlic clove

3 tbsp red wine vinegar

2 tbsp orange juice or 1 tbsp lemon juice

1/2 tsp salt

Sprinkle of pepper, or to taste

I place all ingredients in my blender, and give it a whiz. You could also use a hand blender, food processor, or any blender should do it. Just scrape down the sides, and keep blending to get a uniform texture.

Makes about 3/4 cup and keeps for 2 days.

 
 

Come find me on Instagram or You Tube and let me know what you use it with!

It took me until turning 50, to drop food fear, and embrace the enjoyment of all foods.

Conscious and curious eaters are happy eaters.

Wishing you food pleasure,

xo

Tanya

 
Tanya StricekComment