I treasure this mayo. That sounds a little crazy I know – but it’s just that good. For a sugar-free, vinegar-free, nightshade-free girl, this mayo is a meal-saver! I love it in chicken salad, on a burger, as a veggie dip, and right out of the jar on a spoon.

It is super simple, but is packed with fresh flavors. I highly recommend you hop into the kitchen and make you some you’ll be glad that you did!  And make sure to check below the recipe for my favorite way to make chicken salad.

Cilantro Lime Mayo

Prep: 10 -15 min      Yields: 10 ounces

Ingredients

• 1 small avocado
• 1 egg yolk (omit for AIP)
• 1/4 tsp sea salt
• 1/4 tsp black pepper (omit for strict AIP)
• 1/8 tsp onion powder
• 2 tbsp lime juice
• 1 tbsp lemon juice
• Zest of one lime
• 1/4 cup fresh cilantro leaves
• 1/2 cup Olive Oil (can sub avocado or macadamia nut oil)

Tools:

• Food Processor or Blender

Directions:

1. In the smaller bowl of your food processor or in your blender, add all of the ingredients except for the olive oil. Process/Blend until smooth.
2. Next, with your food processor on or your blender on a medium-high speed, slowly add drops of olive oil. After a minute or so, increase to a slow, steady drizzle. This will allow the mayo to emulsify (meaning become thick creamy goodness.) Once all of the olive oil has been added, process/blend for an additional 15-20 seconds.
3. Store in airtight container in the fridge for up to one week. Enjoy

Chicken Salad

For chicken salad, I normally shred a couple chicken breasts, and add 3-5 tbsp of the mayo (until it looks good and moist!) I recommend you also add some chopped jicama or celery, the juice of a lime, cilantro, and for all those that can – a bit if cayenne.

It’s wonderful served alone, in a lettuce wrap, on sandwich bread, or my new fav – Paleo Wraps (which I prefer to buy in bulk through Amazon- much cheaper.)