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 Source: Seamus Mullen's Real Food Heals

Seamus Mullen
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Ingredients

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Directions

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  • Combine the avocado oil and olive oil in a liquid measuring cup with a spout.

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  • 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.

  • 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 Facts

74 calories; 7.9 g total fat; 1 g saturated fat; 5 mg sodium. 37 mg potassium; 1 g carbohydrates; 0.5 g fiber; 0.2 g protein; 16 IU vitamin a iu; 3 mg vitamin c; 6 mcg folate; 2 mg calcium; 2 mg magnesium;