Instead of Mayo

Mayo was a love and hate thing for me. While I liked the creaminess of the mayo on my sandwiches and burgers, I hated the fact that I was eating raw eggs emulsified with oils, plus a whole bunch of preservatives and additives.  While shopping at the Whole Foods Market, I discovered a vegan mayo from Hampton Creek called "Just Mayo". This was a great substitute for the regular mayo and I was just over the moon when Costco started caring Just Mayo, a large 64 oz jar for just below $5.00.  While Just Mayo was a great vegan and non-GMO mayo it was made from Canola oil.  I have been using canola oil for many years but after reading some very negative reviews about canola oil and how it is actually bad for your health (by the way I have completely switched to organic virgin coconut oil and olive oil for my cooking and sunflower oil if I need to do deep frying), I have permanently switched to this vegan, oil free spread for my burgers and sandwiches. It is so creamy and yummy and I love the green vibrant color it adds to my food.   Yes...It is an avocado spread.  The recipe is pretty similar to guacamole, minus the chopped tomatoes and onions. I prepare this like one or twice a week and one batch can last for about 2-3 days in the fridge. The color will change slightly after a day or so because the avocado tends to oxidize but the taste it still great. Best of all it simple, healthy, easy and free of additives and preservatives. 

Ingredients

1 medium sized ripe Hass Avocado, 
juice of half a lime
1/2 teaspoon of cumin powder
1/2 teaspoon of kosher salt
1/4 teaspoon of sugar
1 green chilly (jalapeno or serano) for some heat but totally optional
1 tablespoon of cilantro leaves, chopped
about 2 - 3 tablespoon of water, can be substituted with extra virgin olive oil

Method

1.  Wash and dry the avocado.  Slice around the avocado seed and gently twist the avocado     
     to split it.
     open. Remove the seed with a spoon and remove the flesh.
2.  In a food processor, add all the ingredients except for the water.  Pulse for a few second 
     and add water or olive oil,  one tablespoon at a time until you reach a smooth and 
     spreadable consistency.
3.  Store in an airtight container and refrigerate it.  Spread it on toasted sandwiches, wraps          or burgers.