- Easy
- 10 min
- 8 serv.
- 5 synergies
- Now at its best: Garlic
A creamy, green mayonnaise made from ripe avocado, olive oil and a hint of Dijon mustard. Same texture as classic mayo, perfect with fries, in sandwiches or as a dip.
Green, creamy, and straight off the spoon — this mayo makes everything better. Ripe avocado blended with olive oil, a squeeze of lemon juice and a dab of Dijon mustard: that's all. The texture is surprisingly close to classic mayo, but fresher and fuller. Spread it on a sandwich, dip your fries in it, or use it as a base for salad dressing. The bright green color stands out on any table.
- 10
- min prep
- 0
- min cook
- 10
- min total
Nutritional Synergies
This recipe combines ingredients that enhance each other:
Dijon mustard 
extra virgin olive oil Perfect vinaigrette - mustard as emulsifier
Technical: Mustard contains mucilage (slime) acting as a natural emulsifier — it binds oil and vinegar into a stable vinaigrette. Mustard's sinigrin (glucosinolate) converts to allyl isothiocyanate with thermogenic and bioactive action. Olive oil provides oleocanthal and hydroxytyrosol.
What does this mean for you? Mustard vinaigrette is scientifically the perfect dressing. The mustard emulsifies, the olive oil provides polyphenols — and together they taste amazing.
Weight LossHeart
extra virgin olive oil 
garlic clove Aglio e olio: allicin + oleocanthal via complementary biochemical pathways
Technical: Garlic contains allicin (formed when cutting/crushing) that influences HMG-CoA reductase (involved in lipid metabolism). Olive oil contains oleocanthal that modulates COX-1/2 enzymes. Together they influence lipid metabolism and prostaglandin cascade via complementary biochemical pathways. The fat also helps absorb fat-soluble garlic compounds.
What does this mean for you? Gently warm garlic in olive oil (don't burn!) as the base for many dishes. This is why 'aglio e olio' pasta is so beloved — two bioactive compounds that reinforce each other.
HeartImmune System
sea salt 
ripe avocados Minerals improve flavor perception and electrolyte balance
Technical: Sea salt contains trace minerals (magnesium, potassium, calcium) besides sodium. Tomato is rich in potassium (237mg/100g) and lycopene. Avocado adds magnesium (29mg) and potassium (485mg). Together they form a broad electrolyte profile: sodium (salt) + potassium (tomato/avocado) + magnesium (avocado) — essential for fluid balance and nerve function.
What does this mean for you? Sprinkle tomato and avocado with a pinch of sea salt. This is more than flavor — the minerals complement each other for a complete electrolyte balance.
HeartEnergy
sea salt extra virgin olive oil Minerals + polyphenols for cellular balance
Technical: Sea salt's sodium is essential for the sodium-potassium pump (Na+/K+-ATPase) that regulates every body cell. Olive oil's oleuropein and hydroxytyrosol provide antioxidant protection for cell membranes. The combination supports cell integrity: sea salt regulates ion balance, olive oil protects the membrane. In Mediterranean cuisine, coarse sea salt + olive oil is the most basic flavor profile.
What does this mean for you? Freshly ground sea salt with extra virgin olive oil is the simplest and most nutritious finishing of any dish. The combination provides the basic needs of your cells: minerals for function, polyphenols for protection.
HeartGeneral Wellness
black pepper extra virgin olive oil Fat increases piperine absorption and enhances polyphenols
Technical: Piperine is fat-soluble and absorbed 2-3x better with dietary fat. Olive oil's oleocanthal and piperine both modulate COX signal transduction through different mechanisms, providing additive bioactive effect.
What does this mean for you? Grind fresh pepper over salads with olive oil dressing. The combination enhances both pepper absorption and bioactive action.
Anti-inflammatoryHeartDigestion
Instructions
- 1 Halve the avocados, remove pit and scoop flesh into a blender or food processor.
- 2 Add lemon juice, mustard, garlic, salt and pepper.
Nutrition per serving
Indicative values per serving.
Timing & Suitability
Shelf life: 3 days in fridge