This recipe for avocado mayo uses avocados instead of egg yolks for an easy twist on the creamy spread that's loaded with "good" monounsaturated fat—perfect for mayo-haters (like Rach!) With a tangy zip from lemon juice, it makes a tasty sandwich schmear or toast topper for a quick avocado toast fix.
- 3 avocados
- ¼ cup lemon juice, or approximately the amount of juice from 2 lemons
- 2 teaspoons salt
- ¼ cup olive oil
Cut each avocado in half and remove the pit. Scoop the avocado into the bowl of food processor. Add the lemon juice and salt. Turn the food processor and puree until smooth. Scrape down sides of bowl again and turn the food processor, this time streaming in the olive oil until incorporated.
Scoop the mixture into a glass jar or storage containers and store in the fridge. The avocado mayo can be stored in the fridge for up to a week.