Best 6 Avocado Mayo Recipes

TRIPLE DECKER GRILLED SHRIMP BLT WITH AVOCADO AND CHIPOTLE MAYO

Steps:

• Combine mayonnaise, chipotle pepper, lime juice, and a pinch of salt and pepper in a bowl. Puree until smooth with a stick blender. Alternately, you can use a food processor to puree the ingredients. Cover and refrigerate until ready to assemble sandwiches.
• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Toss the shrimp in a bowl with olive oil and salt and pepper to taste.
• Cook shrimp on the preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 3 minutes on each side.
• To assemble sandwiches: Spread prepared mayonnaise dressing generously on 1 slice of bread. Arrange half of the shrimp and avocado slices on top. Place another slice of bread over the avocado, and spread another layer of the dressing. Top with a lettuce leaf and 2 slices of tomato followed by a third slice of bread. Repeat with the remaining ingredients for the second sandwich.

TURKEY CLUB SALAD WITH AVOCADO AND MAYO

Steps:

• Cook bacon in a 12-inch heavy skillet over medium heat until crisp, then transfer to paper towels to drain.
• Meanwhile, purée avocado, mayonnaise, 1/3 cup water, lemon juice, and 1/4 teaspoon each of salt and pepper in a blender until smooth, thinning with water if necessary.
• Heat grill pan over medium-high heat until hot.
• Brush cut sides of bread with some of oil. Grill bread, cut sides down, until grill marks appear, about 3 minutes, then cut into 1-inch pieces.
• Toss turkey with remaining oil and 1/4 teaspoon each of salt and pepper. Grill turkey, turning once, until just cooked through, about 3 minutes total, then cut into 1-inch strips.
• Toss romaine, cabbage, tomatoes, and croutons in a large bowl, then top with turkey, crumbled bacon, and a dollop of dressing.
• Toss just before serving and serve remaining dressing on the side.

SARASOTA'S SHRIMP BURGERS, AVOCADO AND A CHILI LIME MAYO

Steps:

• Now you can get boiled salad shrimp (the baby shrimp) or you can buy precooked any size you want. Just remember -- 1 lb. I have used large and chopped, small and not chopped and medium and chopped a little. So don't worry about the size. Besides, I love to buy it pre cooked for this, easier and quicker. This should be something quick so I try to take advantage of precooked shrimp when I can. Most stores do have some descent cooked shrimp these days. Even frozen precooked shrimp once thawed and drained well and dried will work just fine. Don't worry.
• In a large bowl, -- Mix -- the chopped shrimp, scallions, pepper, lemon zest, shallot, celery, mayonnaise, seasoning, egg, parsley, and bread crumbs. Toss lightly. Don't over mix.
• Patties -- Make the patties -- just form a medium size patty and then dredge lightly in the bread crumbs or panko. Pan saute on medium heat in a non stick skillet in the oil until golden brown. It will take 3-4 minutes per side is all until done.
• TIP: I like to freeze the patties for a 15 minutes before sauteing. This just help firm them up a bit and helps with the frying.
• Grill your burger buns -- prepare the toppings, the tomatoes, lettuce and onions and make your chili sauce. Just mix the mayo and chili sauce together for an amazing spread.
• Serve dinner -- Serve each bun with a slather of the chili mayo, then lettuce, the burger, then tomato and avocado, onion, more lettuce, and top it with the bun also slathered again with the chili mayo. It is perfect.

AVOCADO SALAD WITH CUMIN LIME MAYO DRESSING

Steps:

• In a glass or wooden(nonreactive)Bowl, whisk together olive oil, mayonnaise, lime juice, honey(or sugar) and cumin.
• Season with salt and pepper.
• In a large bowl, combine the lettuce with the dressing.
• Top with the avocado pieces. Serve and enjoy!

KAREN'S AIP AVOCADO MAYO

Steps:

• Combine avocado, olive oil, balsamic vinegar, maple syrup, apple cider vinegar, coconut oil, garlic, and sea salt in a bowl. Blend with an immersion blender until creamy and smooth.

WASABI MAYO SALMON AND AVOCADO SANDWICH

Steps:

• 1. Remove skin from salmon fillet and cut into small bite size. Put into a bowl and sprinkle salt and black pepper.
• 2. Make sauce. In a bowl, mix together mayonnaise, soy sauce and wasabi paste.
• 3. Put enough peanut oil to deep-fry salmons into a work or fry pan and turn on the heat.
• 4. In a bowl, stir together rice flour and cornstarch. Coat salmons and deep fry salmons until crisp and cooked through. Drain on paper towels.
• 5. Put the salmons into the sauce bowl and toss to coat. Fold in sliced almond. Set aside.
• 6. Slice avocado thinly. In a skillet, melt butter over medium heat and sauté avocadoes for 1-2 minutes. Season with salt and black pepper.
• 7. On the bottom of croissant, place avocados, then salmons. Put the top of croissant to close the sandwich