Avocado Lime Crema (Whole30/Paleo)

Avocado Lime Crema (Whole30/Paleo)

If you’re Whole30-ing, use this with chicken, carnitas, or veggies as your healthy fat. If you’re not Whole30-ing, this goes great with fajitas or tacos, or you could totally mix equal parts salsa and avocado lime crema as a dip for chips.

This recipe is a good way to reduce food waste. If an avocado is too “mushy” to eat, just throw it in an aioli and call it a day.


-1 cup avocado oil

-2 tsp apple cider vinegar

-1 raw egg

-1 ripe avocado

-1 jalapeno, seeded. Use 2 jalapenos if you like spicy

-1 clove garlic

-Juice of 2 limes

-1/4 cup chopped scallions (roughly about two large “stalks”)

-1/2 tsp oregano

-1 tsp finely ground sea salt

Optional add-ins: adobo, cumin, chili powder, chipotle powder.



-Place avocado oil, egg, apple cider vinegar, sea salt and oregano in a 2 cup measuring cup. We are going to make the mayo base FIRST to make sure everything emulsifies correctly!

-Pierce the yolk with the immersion blender and start to blend on the lower speed setting.

-It should start to look like this. Keep moving the immersion blender up and down until all of the oil is incorporated into the mayo base.

-Once it’s smooth and good to go, add your ripe avocado, seeded jalapenos, garlic, chopped scallions, and freshly squeeze 2 limes into the mixture.

-Run the immersion blender through for about 30 seconds, until everything is smooth and blended through. Taste test and add more salt if desired.

-TIP # 1: Keep your jalapeno and pickle jars. They can be washed in the dishwasher and re-used to store your homemade sauces and mayos!

-TIP # 2: This will expire whenever your eggs expire, so try to use eggs that have a pretty far-out shelf life.

Enjoy! Let me know how you like it.

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