When I think of avocados, I think guacamole. I haven’t had avocado any other way. However, I know some people use them in sandwiches, smoothies and salads so I decided that I would buy a few and incorporate them into my meal plan.
One of my favorite sandwiches is tomato and green onion on ancient grain bread with a light layer of mayo. This time I decided to add avocado to the mix and boy did I ever get a pleasant surprise! It was so creamy and delicious.
Avocados are high in heart-healthy monounsaturated fatty acids and contain no cholesterol. Their potassium content is higher than that of a banana. Avocados are also high in antioxidants, including Lutein and Zeaxanthin. These nutrients are very important for eye health and lower the risk of macular degeneration and cataracts.
Avocados truly are “Nature’s Mayo” and this superfood is a far healthier choice than store bought mayonnaise. Why not give it a try?
Below is an easy “Avocado Mayo:” recipe.
Avocado Mayo (Vegan Mayo!)
Prep time: 5 mins. Serves: 6
1 tablespoon White Vinegar
Juice of ½ Lemon
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
Sea Salt (to taste)
With a Food Processor: add all the ingredients to the bowl of your food processor (fitted with the blade) and puree until smooth (you may need to stop and scrape down the sides a couple of times) – Add salt to taste
With a Fork: add all the ingredients to a medium bowl, mash until it is relatively smooth and combined – Add salt to taste
To store: place plastic wrap with direct contact to the mayo to prevent browning, it should last well for 1-2 days in the fridge