Avocados provide the only source of oil in this extra flavorful mayonnaise substitute. The color is a beautiful pale green and the taste is bold. Spread the Aioli on whole grain toast for a club sandwich, toss with pasta and steamed vegetables, dollop onto grilled fish fillets or burgers, slather over chicken breasts or use as a dip for fresh vegetables. Covered tightly, it will keep in the refrigerator for several days – if it lasts that long!
- 2 Hass Avocados from Chile
- 1 cup nonfat sour cream
- 1/4 cup chopped parsley or cilantro
- 2 lemons or limes, zested and juiced
- 3 cloves garlic, minced
- Salt to taste
Nutritional Information per serving - calories 73, fat 4.5 g, monounsaturated fat 3 g, saturated fat 0.5 g, protein 2 g, carbohydrates 8 g, cholesterol 2 mg, sodium 37 mg, fiber 1 g.
Rinse avocados. Cut in half. Spoon out pit. Spoon avocado into food processor or blender container. Add all remaining ingredients and blend until smooth. OR, for chunky version, mash avocado in bowl with fork and then stir in all remaining ingredients. Cover with plastic wrap, pressing wrap on surface to prevent avocados from discoloring.
MAKES ABOUT 1 1/4 TO 1 1/2 CUPS – ABOUT 10 SERVINGS