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Home » Recipe » AIP » Cilantro Avocado Aioli (AIP, Egg Free, Whole30)

Cilantro Avocado Aioli (AIP, Egg Free, Whole30)

Published February 12, 2017. Last modified July 27, 2020 By Anne Marie 25 Comments

23913 shares
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This Autoimmune Protocol (AIP) friendly recipe makes the most perfect avocado aioli. Full of antioxidants and flavor, this Cilantro Avocado Aioli 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 aioli recipe is golden.

Get the recipe for this egg free, AIP & vegan friendly Cilantro Avocado Mayo.

Get the recipe for this egg free, soy free, & AIP friendly Cilantro Avocado Mayo.

I've recently come to the realization that I hoard unpublished blog posts. I currently have 5 recipes developed and photographed, sitting in the graveyard that is the ‘unpublished blog' section of my website.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 aioli recipe ready to share for 5 weeks.

Better late than never, right?

Get the recipe for this egg free, AIP & vegan friendly Cilantro Avocado Mayo.

This creamy condiment is avocado based and free from eggs. Which means, it's the perfect aioli recipe for someone following the autoimmune protocol (AIP) or for someone with a known egg intolerance.

Why this Avocado Aioli 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 aioli has them all beat for 2 reasons:

  1. It's so easy and inexpensive to make at home.
  2. 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 Aioli 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.

What to eat with this Avocado Aioli:

This Cilantro Avocado Aioli 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 aioli as a dip with fresh veggies.

Basically, if there is a way to add this aioli 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.

Get the recipe for this egg free, AIP & vegan friendly Cilantro Avocado Mayo.

Get the recipe for this egg free, AIP & vegan friendly Cilantro Avocado Mayo.
Print Recipe
5 from 2 votes

Cilantro Avocado Aioli (AIP, egg free, soy free)

Prep Time5 mins
Servings: 16

Ingredients

  • 2 avocados
  • 1 bunch cilantro
  • 1/2 cup coconut milk
  • 2 Tbsp horseradish, optional
  • 3 whole limes
  • 1/2-1 tsp sea salt, salt to taste

Instructions

  • 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 aioli in mason jar for up to 10 days without the aioli losing flavor or it’s fresh green color.

Notes

The horseradish give the aioli 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.
Did you try this recipe?Tag me @GrassFedSalsa so I can send you some love!

Click here to pin this recipe!

Other recipes you might like:

Cilantro Lime Taco Dip
Sweet Potato Avocado Toast
Clean & Green Chicken Salad

Anne is a certified Integrative Nutritional Health Coach and Interior Designer who is passionate about whole home and body detox, as well as personalized nutritional therapies tailored to the individual. She's the creator of several online programs and ebooks including Ditch Your Nutritionist, Autoimmune Accomplice, and Detox Your Life.

When she's not creating content for her wellness business and website Grass Fed Salsa, you can find her snuggled up to her daughter GG, her husband James, and their pups Cohen and Kiki.

Previous Post: « Mashed Cauliflower Breakfast Bowls (Whole30, AIP)
Next Post: Intuitive Eating & Food Cravings: The Complete Guide To Eating Intuitively »

Reader Interactions

Comments

  1. Christy

    August 3, 2022 at 2:04 pm

    The coconut milk has Guam gum in it, which according to my research is not recommended for AIP? Hashimotos. And every other “milk” replacement has some sort of seed oil in it.

    Reply
  2. ItzJustMe

    October 17, 2021 at 6:05 pm

    Interesting. I found your website after a friend recommended a different recipe as I cannot do nightshades. Looked around and found other interesting ones too. Thanks! Hey, I’m also allergic to avocados but LOVE cilantro. Anyone have any suggestions for replacing the avocado? They no doubt provide both a healthy fat component, the texture base for this recipe, and a creamy flavor.

    Reply
  3. baron

    June 10, 2020 at 4:58 pm

    Would it be possible to replace the limes with lemons?

    Reply
    • Anne Marie

      June 18, 2020 at 9:06 am

      It would still work, but the flavor will be completely different. Let me know how you like it if you try it!

      Reply
  4. Lauren

    January 8, 2020 at 9:23 am

    I am allergic to coconut. What can I use as a substitute?

    Reply
  5. Jayne Boyle

    July 28, 2019 at 3:57 pm

    5 stars
    This was SO good! I used some garlic since I didn’t have horseradish and it turned out great- use it as a dip for veggies.

    Reply
  6. Jo

    February 27, 2019 at 9:34 am

    Can’t wait to try this recipe! Is the coconut milk the boxed or full-fat can version? Thanks!

    Reply
    • Anne Marie

      February 27, 2019 at 9:41 am

      I use the full fat canned coconut milk 🙂

      Reply
      • Jo

        February 27, 2019 at 9:48 am

        Thank you! So, is the 1 cup the hardened cream or milk part of the can? And can you use light coconut milk? I always get confused when recipes call for coconut milk and what that refers to…so thanks in advance for helping me figure this out!

      • Anne Marie

        February 27, 2019 at 9:52 am

        You want to shake the can up really well before you open it so it combines back together a bit, and then I just pour it in the blender! Sometimes there are probably more chunks of the coconut and sometimes there is more of the water, but it always turns out the same. Truthfully! I’ve never noticed a difference. I’d guess light coconut milk would be good as well.

      • Jo

        February 27, 2019 at 10:00 am

        Thank you for helping this coconut milk newbie! Excited to make this recipe today.

  7. tina

    January 7, 2019 at 4:01 pm

    YUM! I’m not the biggest fan of mayo but I love avocados so this sounds perfect for me!

    Reply
  8. Paty Shaulis

    September 25, 2018 at 8:44 am

    Hello there! I just heard you on the Autoimmune Wellness podcast and immediately came here to find your avocado mayo recipe. It sounds delicious! However, prepared horseradish is not AIP because of the cane sugar. Do go ahead and eat it with the sugar or do you make your own? Also, your beet fries sound amazing but I can’t find the recipe. Do you have a published book where I can find them? Thank you so much!

    Reply
    • Anne Marie

      September 25, 2018 at 8:55 am

      Hi Paty! Thank you so much for your support, and for catching that! I use the Bubbies horseradish for the “heat”, but it’s totally optional. It’s delish without as well!

      I have the beet fries planned to share as a recipe on the blog in the next couple of weeks. If you’re signed up for my email list, you’ll be notified once it’s up!

      Reply
  9. Rachel

    August 7, 2017 at 4:05 pm

    What is the serving size? I followed your recipe exact. I just started so I’m using my fitness pal. After entering in the recipe it doesn’t say how much for a serving. I guessed a Tablespoon. Thanks!

    Reply
    • anne

      August 7, 2017 at 10:12 pm

      I’d say 1-2 Tbsp would be realistic, but it depends on how you’re using it. I’ll use more if I’m adding as a creamy component to a salad or if I’m dipping veggies in it :). If I just use it as an actual “mayo” like I do on my Make Ahead Breakfast Sandwiches, then it’s typically just a tablespoon.

      Reply
  10. Marie

    August 2, 2017 at 6:03 am

    Would this still work without the horseradish? I don’t like horseradish, but everything else sounds great.

    Reply
    • anne

      August 2, 2017 at 12:40 pm

      Definitely! I leave it out from time to time as well. The horseradish just gives it a bit of a heat/spice since it doesn’t have any nightshade spices in it. Enjoy!

      Reply
  11. Renee

    May 28, 2017 at 5:35 pm

    Is there and alternative to coconut milk or will it still work if I omit it. My first few attempts at trying to follow AIP didn’t go well because it turns out I am sensitive to coconut. It took a few attempts to figure out that’s why I wasn’t feeling well eating AIP . I’d be grateful for any suggestions on how I can enjoy this recipe without the coconut milk because the Avocado mayo sounds amazing and I really want to attempt your Sweet Potato Avocado toast recipe. Thanks 🙂

    Reply
    • anne

      June 2, 2017 at 2:38 pm

      Hi Renee! It will be too thick if you omit the coconut milk without replacing. You can try nut milk if you tolerate that, or replace the milk with water if you’re still following the AIP. I hope you enjoy it and the sweet potato toast!

      Also, I have a coconut free cookie recipe you should try! You can swap the chocolate chips with raisins for an AIP option. https://grassfedsalsa.com/blog/gluten-free-chocolate-chip-cookies/

      Reply
  12. Lacey Fairchild

    April 11, 2017 at 7:01 pm

    I am assuming this should be refrigerated. How many days does it keep?

    Looks great! Thanks!

    Reply
    • anne

      April 12, 2017 at 1:44 pm

      Yes, definitely keep it refrigerated. I haven’t kept it longer than a week since I eat it all up before then. 🙂 But it stays that long, and it stays just as green as day 1 so long as you keep the lid on tight. Enjoy!

      Reply
  13. Dorothy

    April 8, 2017 at 12:58 pm

    This is SO delicious!!! I used it with these sweet potato poppers: http://unboundwellness.com/sweet-potato-chicken-poppers-paleo-aip-whole-30/. Avocados are my life on AIP, but they get a little boring with just salt and lime. I have been missing hot stuff that I used to add to everything. The horseradish did the trick! Thanks so much!!

    Reply
  14. Mary Himmer

    April 5, 2017 at 8:05 pm

    I have been so missing condiments, especially mayo. Thanks so much for this recipe.

    Reply
    • anne

      April 6, 2017 at 1:21 pm

      You’re welcome! So glad you’re enjoying it!

      Reply

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