(Always use organic ingredients when available.)
1 ripe avocado
Juice of ¼ lemon
¼ teaspoon garlic powder
¼ teaspoon black peper
¼ teaspoon Himalayan salt
3 Tablespoons light olive oil
Combine all ingredients except oil in the bowl of your food processor and blend until pureed.
You will need to scrape down the sides several times to insure all avocado is pureed.
When the mixture is smooth, drizzle the oil slowly into the processor while blending.
Be patient – if you add the oil all at once or too fast, you will not achieve the rich creamy mayo-like texture that you’re looking for.
Use immediately, or store in fridge for 3-5 days tightly covered.
It may keep longer, but it never stays around my fridge long enough to find out.
For detail: click here