Author Notes: In Brazil, we are all about mayo. Traditionally, we serve it with lots of processed mayo and a ton of potatoes. Carrots are just for a dash of color.
This is a fun and delicious turn on Brazilian traditional Mayo: instead of potatoes, I used carrots, yam and sweet potatoes. Instead of store bought mayo, very ripe avocado, extra virgin olive oil, garlic, mustard and lime (what a difference a lime makes).
I served this recipe as a side dish at Christmas Night and waited for the “uh-ohs”, but they never came! Everyone loved it – until I told them it was made out of avocados: no one could believe it was so healthy and delicious, at the same time. —Manu Alves
Serves: 4
Ingredients
Vegetables
-
2
carrots
-
1
yam
-
1
sweet potato
-
3
teaspoons salt
Avocado Mayo
-
1
ripe avocado
-
1
lime
-
1/2
clove of garlic
-
3
tablespoons extra virgin olive oil
-
1/2
tablespoon dijon mustard
-
1
pinch salt and pepper
Directions
Vegetables
- Peel and dice the vegetables.
- Using 3 different pans (one for each vegetable), cook the vegetables until cooked, but still firm: cover them with water, then add 1 teaspoon of salt. Careful not to overcook them.
- Remove the vegetables from the pan and shock them in cold water, to stop the cooking process. Drain the veggies.
Avocado Mayo
- Just blend everything in a mixer or a food processor.
- Combine the avocado mayo with the vegetables, adjust the salt and serve right away.
1 of 4
Photo by Manu Alves
2 of 4
Photo by Manu Alves
3 of 4
Photo by Manu Alves
4 of 4
Photo by Manu Alves