Avocado Mayonnaise Candida Friendly Recipes

Steps:

• Dice the avocado pulp. Combine the pulp with the tomatoes, onion, and olives and mix well. Fill the avocado shells with the avocado mixture. Prepare the cilantro mayonnaise, combining all ingredients and mixing well. Dollop the cilantro mayonnaise on top of each stuffed avocado half.

Steps:

• In a large mixing bowl, whisk the yolk together with the salt, pepper, mustard, and lemon juice. Add the olive oil in a thin stream, very slowly at first, whisking constantly. Keep whisking until all the olive oil is completely absorbed. Whisk in the boiling water to stabilize the mayonnaise. In another bowl mash together the avocado and the lime juice. Stir the avocado, onion, and parsley into the mayonnaise and cover. If not using right away, refrigerate for up to 2 days.

Steps:

• Wash the avocado and cut it in half. Scoop out the flesh and put it into the blender.
• Add lemon juice, salt, and cayenne pepper and blend together.
• With blender running, add olive oil slowly. You many have to stop the machine several times to redistribute ingredients. Puree to a smooth creamy mixture.
• Makes 3/4 cup.

Steps:

• Place all ingredients into a bowl or large mug and blend with an immersion blender (hand held blender). You can also use a blender or food processor, but given the small quantity of mayo you will be making it is much easier and more efficient to use a hand blender (makes clean-up easier too).
• Enjoy! You can use this as you would use regular mayonnaise - try it on sandwiches, in salads etc.