Avocado Aioli

Avocado Aioli

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From: Seamus Mullen's Real Food Heals

Avocado takes the place of eggs in this aioli, making it super luscious and creamy. Reprinted from Real Food Heals by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Seamus Mullen

Ingredients 32 servings

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Original recipe yields 32 servings
Nutrition per serving may change if servings are adjusted.
  • ½ cup avocado oil
  • ½ cup extra-virgin olive oil
  • 1 ripe avocado, pitted and peeled
  • 2 garlic cloves
  • 4 cilantro sprigs
  • 1 flat-leaf parsley sprig
  • Zest and juice of 2 lemons
  • Juice of 2 limes
  • 2 tablespoons white wine vinegar
  • Coarse sea salt and freshly ground black pepper


  • Prep

  • Ready In

  1. Combine the avocado oil and olive oil in a liquid measuring cup with a spout.
  2. In a food processor or blender, combine the avocado, garlic, cilantro, parsley, lemon zest and juice, lime juice, vinegar, and a generous pinch of salt and pepper and puree until smooth, scraping the bowl occasionally.
  3. With the machine running, add the oil blend in a steady stream. Process until emulsified. Season with salt and pepper.
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Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 74 calories; 8 g fat(1 g sat); 0 g fiber; 1 g carbohydrates; 0 g protein; 6 mcg folate; 0 cholesterol; 0 g sugars; 0 g added sugars; 16 IU vitamin A; 3 mg vitamin C; 2 mg calcium; 0 mg iron; 5 mg sodium; 37 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1½ fat

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