This Is Probably One of The Most Delicious Ways To Prepare Avocado
Avocado is a superfood, and did you know you can use it as a healthy substitute for one of America's favorite sauces?
Our Favorite Avocado Recipe
We all love eggs, and in turn, love mayo, but consuming this deliciously creamy sauce in excess can increase the risk of heart disease.
One tablespoon of the stuff contains 1.6 grams of saturated fat which if eaten often, can lead to high cholesteral and therefore a pretty unhealthy heart.
This mayo alternative is one of our faves as it's made using one of the healthiest foods in the world. It's super tasty and most importantly, just as creamy!
The Magic Ingredient
You guessed it, the secret ingredient is avocado! Packed full of vitamins A, B6, E, and K, it also contains fat that's actually good for your heart. Olive oil is used in this reicpe too as it's also a great source of healthy fat. Both are full of antioxidants that can significantly reduce your risk of heart disease, and even ward off certain neurodegenerative diseases.
Ready to whip it up?
Ingredients (for 1 cup)
- 1 large ripe avocado (halved and pitted)
- 1/4 cup olive oil (extra virgin olive oil is best!)
- 1 tbsp lime uice
- 1 tsp garlic powder
- 1 tbsp Dijon mustard
- Salt and black pepper (for seasoning)
- Dice the avocado and put into a bowl with the olive oil, lime juice, garlic powder and Dijon mustard.
- Using an immersion blender blender, mix the ingredients in 5 second intervals until smooth and creamy.
- If the mixture is too thick, add 1 tbsp of water at a time until you reach your desired smoothness.
- Season with salt and pepper, and serve immediately. Yum!
Good to know: The lime juice will prevent the avocado from turning brown. If placed in an air tight container and stored in the refrigerator, the mayo should last for up to 4 days.
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Chef Tips and Tricks
These fun Tropical Salmon Sushi Cups make the perfect warm-weather appetizer!
- 1/2 cup rice vinegar
- 2 tbsp sugar
- 2 cups cooked sushi rice
- 1 cup soy sauce
- 1/4 cup chopped cilantro
- 2 tbsp seasame oil
- 1 tsp chili paste
- 1 mango, diced
- 1 avocado, diced
- 1 lb salmon, diced
- Combine the rice vinegar and sugar.
- Stir though the cooked sushi rice, and with wet hands, shape into balls.
- Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
- Refrigerate for 15 minutes.
- In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
- Combine the mango, avocado and salmon.
- Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
- Remove the rice cups from the refrigerator, and peel off the parchment paper.
- Distribute the salmon mixture between the rice cups.
- Garnish, serve and enjoy!