Avocado is my favourite all time fruit! It’s such an easy thing to turn into dip, add to salads or as a straight up snack. This gluten-free, sugar-free, dairy-free recipe gives a new spin to avo dip that when added to wedges melts my heart.
Cook Time: 5 Minutes
Equipment needed: High Speed Blender.
Serves: 2 – 4
2 Small Avocados
1 Garlic clove, roughly chopped
1/8 tsp Himalayan Pink Salt or fine sea salt, plus more to taste
2 tsp Warm Water
1 tbsp Olive Oil (or Coconut Oil)
1 1/2 tsp Dijon Mustard
Black salt, to garnish (optional)
Aioli and Wedges? Yes Please!
Oil-Free Wedges recipe here
1. Place all the ingredients into a high speed blender. Blend on low speed and slowly increase to high, until the aioli is completely smooth – you may need to stop and scrape down the sides to help all the ingredients come together.
2.Taste and adjust with more salt, if needed.
3.Serve immediately with the carrot, celery, peppers (capsicum) sticks or with potato wedges. And a squeeze of lemon.
This recipe was created by: Christine DesRoches ‘@mynaturalkitchen’
Christine loves to create gluten free and mostly vegan recipes that are nourishing and healthy and shares them her food blog, My Natural Kitchen. Focusing on the season and the foods that make her feel at her best, experimenting in the kitchen is a favourite pastime. Christine lives in the Niagara region of Southern Ontario, Canada with her husband. You can see more from Christine at mynaturalkitchenblog.com.