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.