This Autoimmune Protocol (AIP) friendly recipe makes the most perfect avocado mayo. Full of antioxidants and flavor, this Cilantro Avocado Mayo is truly a healthy addition to your weekly meal plan. Whether you’re looking for a creamy, egg free sauce to spread on avocado toast, or seeking a dip for fresh veggies, this avocado mayo recipe is golden.
I’ve recently come to the realization that I hoard unpublished blog posts. I currently have 5 recipes developed and photographed, sitting in the graveyard that is the ‘unpublished blog’ section of my website. Take this recipe for example. Using my Instagram account as proof, I’ve had this avocado mayo recipe ready to share for 5 weeks.
Better late than never, right?
This creamy condiment is avocado based and free from eggs. Which means, it’s the perfect mayo recipe for someone following the autoimmune protocol (AIP) or for someone with a known egg intolerance.
Why this Avocado Mayo is healthier than most store bought mayos
Granted there are several pre-made mayos on the market right now that are much healthier than the conventional, this mayo has them all beat for 2 reasons:
- It’s so easy and inexpensive to make at home.
- It’s egg free, so you can serve it up to your guests without concern for those following an elimination diet like the AIP.
And, you can rest easy knowing that this Cilantro Avocado Mayo is full of healthy fats from avocado and coconut milk. Yep, it contains zero of those racid omega 6 fats like canola or vegetable oils.
Side note: immediately ditch those omega 6 fats (canola, vegetable, soybean & peanut oil, vegan mayo, etc.) and foods cooked in those fats! If the idea of eliminating these fats is new to you and you’re curious to learn why, try out my free 7 day detox. You’ll get an instant download ebook where you can read all about these fats + see a simple plan for cutting them out of your diet.
How I include this Avocado Mayo in my diet
This Cilantro Avocado Mayo finds it’s way into my meal plans nearly every week. For breakfast, I’ll use it to top Sweet Potato Avocado Toast, or drizzle over my Mashed Cauliflower Breakfast Bowls. For lunch and dinner, I’ll use it to dress up roasted chicken or use in place of the mayo in this Creamy Teriyaki Spaghetti Squash recipe. One of the simplest meal plan additions is to plan a snack with this mayo as a dip with fresh veggies.
Basically, if there is a way to add this mayo to my meals, I’ll find it.
I can’t be alone in this, can I? Go ahead, make a batch and see if you can resist the temptation of topping everything in your fridge with this creamy condiment.
- 2 avocados
- 1 bunch cilantro
- 1/2 cup coconut milk
- 2 Tbsp horseradish
- 3 whole limes
- 1/2–1 tsp sea salt (salt to taste)
- Slice avocados and place in a blender.
- Remove stems from cilantro and add to blender along with coconut milk, horseradish, the juice of limes, and sea salt.
- Blend until smooth. Store in an air tight container in the fridge to maintain freshness. I’ve kept this mayo in mason jar for up to 10 days without the mayo losing flavor or it’s fresh green color.
The horseradish give the mayo a bit of a spicy kick without the use of nightshades. If you tolerate nightshade veggies and spices without issue, feel free to replace with spice of your choice.