“You can’t make everyone happy, you’re not an avocado.” is a quote I saw scrolling through my Instagram feed today. And I couldn’t agree more. Not only with the fact that mostly every single human being I’ve met likes avocado, because, well. where do I start. Its soft, tender flesh? Its versatility? Its amazing nutritional profile? That doesn’t even cover half of it.
I also love this quote because it reminds me that I can’t please everyone. And for me, this is a concept that’s VERY hard to grasp. I can’t help it, I’m a people-pleaser, it’s just in my nature. Annnnd let me tell you something: it doesn’t always play in my favour.
This delicious avocado snack however, is pretty much guaranteed to please everyone 🙂
I feel like this post is another one of those recipes that’s not really a recipe. I mean it’s really not rocket science, and you truly don’t need to bother measuring anything. I certainly didin’t, I’m just giving you measures to give you an idea of how much I used. And when I say “a generous amount” for the mayo in the quantities, I mean like 1/4 cup. Don’t sweat it, mayo is healthy…
That’s right, I said MAYO IS HEALTHY. Not the crap you find in the stores. Mind you there are some decent brands of mayo coming out these days, like the one from Primal Food Kitchen. But for the most part, store bought mayo is complete crap. Most of them use either soybean oil or canola oil as a main ingredient (eek), not to mention the added sugar, and who knows where the eggs come from. REAL mayo, made with either avocado oil or extra virgin olive oil, pastured eggs, dijon, lemon juice and spices, is perfectly good for you. And it’s actually superrr easy to make. Check out my Paleo Mayo Recipe to learn how to make it at home.
For this specific dish, I used some of my basic mayo (made with avocado oil instead of olive oil) and added a lot of garlic, lime juice, zest, cumin and cilantro to it. Avocado anyone?