By Teresa Cutter
What's great about it
Over the last few weeks, I've been enjoying rejuvenating salads loaded with antioxidants and anti-ageing benefits that help nourish my skin and help cleanse the body. The finishing touch to all of them has been my creamy avocado mayonnaise that I generously dollop over the top. It takes around 1 minute to create and it's scented with a drizzle of cold pressed avocado oil, a squeeze of lemon and a pinch of sea salt. Store in the fridge for up to 3 days and serve over salads, steamed vegetables, soft shell tacos or dolloped into vegetable based soups - you can also spread over whole grain sandwiches or use as a dip for vegetable crudities.
Avocados and their oils are rich in mono-unsaturated fats that have compounds to protect against, inflammation. They are rich in antioxidants lutein, vitamin E and beta-carotene and can promote blood sugar reduction and support cardiovascular, digestive and skin health. Avocados are rich in potassium which supports healthy blood pressure levels. They are also anti-inflammatory to the body and help control blood sugar and wonderful in weight management eating plans. Studies have also shown that eating healthy fats such as avocado with salads and vegetables can dramatically increase the amount of antioxidants you take in from the food.
3 tablespoons cold pressed avocado oil
2 tablespoons lemon juice
2 tablespoons water
1/2 teaspoon sea salt
Cut the avocado in half and remove the stone.
Scoop out the flesh into a blender and add the avocado oil, lemon juice, water and salt.
Blend for 30 seconds until smooth and creamy.
Spoon into a glass jar and store in the fridge until needed.
Serve over salads, vegetables or spoon over soups made from vegetables of the moment.
Notes + Inspiration
Add limes in place of lemon and add 1 smashed clove of garlic and a dash of green tabasco before blending.