This green ‘mayo’ is so good. I was intrigued by the suddenly, seemingly ubiquitous, versions of the ‘green goddess dressing’, including a vegan version which uses avocado. I had been thinking of a zesty, smooth, herby, spicy dressing (or dip) as a way to get the kids to eat more avocado (which they kinda did OK with, served with wedges and sweet chilli sauce!) It isn’t low in FODMAPs, so I try not to eat too much of it, but seriously, it’s hard not to!

Green Mayo

Makes

About 1 1/2 cups

Ingredients

• 2 ripe avocados
• 1/2 cup packed basil leaves
• 1/2 cup packed flat leaf parsley
• 1/2 cup green ends of spring onions, roughly chopped
• 1 tbsp tarragon leaves (or 1 tsp dried tarragon leaves)
• 2 to 3 mint leaves
• 1/2 to 1 tsp fine salt
• 1 to 2 jalapeños, or 1/4 tsp chipotle powder
• 1 tsp garlic infused olive oil (or one small clove of garlic, crushed)
• 1 tsp roast onion infused oil (or leave out, if you don’t have any)
• Juice of 1 lime (about 2 tbsp)
• 1/4 cup macadamia oil (or olive oil)

Method

1. Remove avocado flesh from peel, and discard stone.
2. Remove stem from jalapenos and chop roughly (remove seeds if you want less heat).
3. Blend all ingredients together
4. Taste. Add more salt or juice, if needed.

NOTES

• If you don’t have a blender or food processor, you could mash the avocado, finely chop the herbs and chilli, and blend it all together by hand