Avocado Aïoli (AIP-Friendly)

This aïoli is delicious as well as versatile. It works well as a dip (think veggies, meat, fried plantains, sweet potato fries), or as a substitute for mayonnaise (think tuna salad, chicken salad, slaws, burgers, celery root remoulade). Try the variations below the recipe too! This makes about 1 1/2 c aïoli.

Ingredients
2 ripe avocados
2-3 T fresh lemon juice
1 T minced garlic
Sea salt
Freshly ground black pepper (omit for AIP)
3-6 T filtered water

Directions
Put avocado flesh in a blender or food processor, along with lemon juice, garlic (I love garlic, so I add a healthy dose, but feel free to use less), and 1/4 t sea salt. Add water, tablespoon by tablespoon, until you get a mayonnaise-like, creamy consistency. Season with salt and pepper (if using) to taste.

Variations

• For a more complex aïoli, roast garlic and onions or shallots. Once cool, use in place of the fresh garlic to make sauce.
• For a fresh flavor, try adding fresh herbs, such as dill, cilantro, basil, or parsley.