Administrative news, this (supposed to be) diary-free girl gets really darn sick of fake dairy.  OK Tofutti I do love you, but you aren’t really a substitute.  Also, I am not a fan of mayonnaise for the same reason, the after taste.  Just not a fan of oily, sometimes chemically not-goodness.  Enter this delicious and healthy alternative comprised of things I would eat individually.  Combined they make a bomb-ass topping.  I have added this to eggs, potatoes, fajitas, sandwiches, and (my personal favorite) on top of Tex-Mex baked potatoes.

This is even better when you realize there is no cooking involved.  All you need is a sharp knife and either a food processor or blender.  I have used my NutriBullet and food processor with equally good results.  Now on with the show!

Ingredients:

1 avocado

3-4 green onions

1/3 – 1/2 cup lightly packed cilantro

1-2 garlic cloves, peeled

1/4 cup extra virgin olive oil

Juice of 1 lime

1 tsp salt

Method to the Madness:

Seed and skin the avocado (no need to make it pretty.  I simply remove the pit and squeeze the avocado out of the skin into the blender).  Remove the ends of the green onion (both the root and the tougher part of the green tops), chop into roughly two inch pieces, and add to the blender as well.  Add the remaining ingredients.  Pulse the mixture until smooth.  You will need to scrape down the sides of the food processor to make sure there will be no chunks.  The faster this is done the better, you do not want the blades to heat up the mixture too much.  When finished it will have the consistency of mayonnaise and you will still see flecks of deeper green from the cilantro.  If necessary, add more lime juice or olive oil.

Can be served immediately but for best results chill for an hour before serving.

Love and better than store bought,

Betty

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