Avocado Aioli by shiyoushi

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2 ripe Hass avocados
2 tbsp. lime juice
1 lg. minced garlic clove
2 tbsp. extra-virgin olive oil
1/4 cup chopped fresh cilantro (coriander leaves) or flat-leaf parsley
Salt and freshly ground pepper


Halve the avocados and scoop the flesh into a bowl. Add the lime juice and garlic. Mash well. Scrape into a food processor and puree. With the machine on, drizzle in the oil. Scrape the puree into a bow. Fold in the coriander and season with salt and pepper. Refrigerate for up to 2 hours, then serve with dipping bread or vegetables.


This recipe replaces the raw egg in many aioli recipes with an Avocado, to acheive the creamy texture, without the risk of salmonella from uncooked eggs.

Also, coriander leaves (cilantro) taste quite different to the seeds (which is what is usually referred to as coriander), so if you cannot get any, flat-leaf parsley is a good substitute.


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