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    Avocado “Mayo”

    It is a fasting period for many of us in Greece so today’s post could only be a vegan recipe. It is am avocado “mayonnaise”, which fits perfectly with all kind of vegetables, raw, boiled or baked, and many other foods requiring the classic mayonnaise. It is light, airy, but it does not contain any eggs and is prepared in the same way as the classic one.

    The truth is that during the fasting period, especially during the Holy Week that we do not eat olive oil, we are a bit troubled about how to accompany our vegetables. Usually we made the classic dressing with tahini, lemon, garlic and lukewarm water, but, really, I am very glad I now have one more alternative!

    I am also thrilled because I have found another avocado use… Not that I haven’t found many already… and I have even more to share with you! It fits everywhere: breakfast, dinner, in salads and sweets. Its smooth and buttery texture matches with both savory and sweet. And it’s nutritious! And we love it for all these reasons!

    Ελαφριά και αέρινη "Μαγιονέζα" με Αβοκάντο, χωρίς αυγά, για νηστεύοντες και μη. Υγιεινή, θρεπτική και πολύ εύκολη στην παρασκευή της. - Light, airy and eggless Avocado Mayo. Healthy, nutritious and very easy to make.

    As you can see in the photos, I served the Avocado Mayo with various baked veggies cooked with my Oven-baked Fries recipe. And they it was a hit!

     

    Avocado “Mayo”

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    Serves: 22-24 tablespoons
    Prep Time: 10 minutes

    Ingredients

    • 240gr. peeled, ripe avocado
    • 4 teaspoons of lemon juice
    • ½ teaspoon of Dijon mustard
    • 80-125ml (1/3 – ½ cup) sunflower oil or avocado oil
    • salt, pepper

    Instructions

    1

    Put the avocado, lemon juice and mustard in the bowl of a food processor and pulse to combine.

    2

    With the motor running, stream in the sunflower oil. The mixture will thicken, and become creamy and light. Stop, regularly, to scrape down the sides of the processor, with a spatula.

    3

    Add salt and pepper and mix.

    4

    Store the avocado mayo for 2-3 days in the refrigerator, in an airtight container.

     

    Adapted recipe from the book “An Avocado A Day”, Lara Ferroni, Sasquatch Books, 2017.

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