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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

Seamus Mullen
Source: Seamus Mullen's Real Food Heals
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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; protein 0.2g; carbohydrates 1g; dietary fiber 0.5g; sugars 0.1g; fat 7.9g; saturated fat 1g; vitamin a iu 16.5IU; vitamin c 2.6mg; folate 5.8mcg; calcium 2.1mg; iron 0.1mg; magnesium 2.2mg; potassium 36.5mg; sodium 5mg.
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