DIY Avocado Mayo

DIY Health & Wellness
By: Brooke R. and Olga G. October 3, 2017

The Benefits of Avocado


NUTRIENT DENSE: Full of Vitamin K, Folate, Vitamin C, Potassium, Vitamin B5, Vitamin B6 and Vitamin E + smaller amounts of Magnesium, Manganese, Copper, Iron, Zinc, Phosphorous, Vitamin A, B1 (Thiamine), B2 (Riboflavin) and B3 (Niacin).

In addition to being extremely nutrient dense, avocados have the ability to absorb nutrients from the digestive tract into your body. This is crucial in optimizing our nutritional intake!

RICH IN OLEIC ACID: The majority of essential fatty acids found in avocado and avocado oil are monounsaturated oleic acid.

This is known to have variety of beneficial effects such as lowering the risk of some cancers, reducing inflammation, speeding cell regeneration and wound healing, plus, it aids the body in eliminating microbial infections.

HIGH IN VITAMIN E: Avocado and avocado oil are among the top five foods highest in vitamin E.

This fat-soluble vitamin is known for improving skin and eye health, bolstering the immune system, providing defense against oxidative damage to cells caused by free-radicals, improving memory and mental acuity, as well as increasing the overall efficiency of the digestive tract.

STRENGTHENS YOUR SKIN, HAIR & NAILS: Vitamin E, potassium, and lecithin are the primary skin-feeding nutrients of avocado and avocado oil.

They can be consumed internally and used as topical applications. These nutrients are all easily absorbed through the epidermis and into the dermis, where they provide energy for the growth and health of new skin, hair and nails. Soak your nails in them, apply on skin, or scalp and hair.


Avocado Mayo


Yields: 16 fluid ounces

Prep Time: 10 min




  • 2 ripe avocados; pitted & skinned
  • ½ teaspoon garlic powder
  • 1 teaspoon mustard seed powder
  • 1 teaspoon sea-salt
  • ⅛ teaspoon ground black pepper
  • ½ cup avocado oil
  • 1 teaspoon lemon juice




  • Place all ingredients except avocado oil into a high speed blender and blend the ingredients at high speed.
  • Lower the speed on the blender and slowly pour in avocado oil allowing it to emulsify.
  • Increase the speed again and blend until slightly whipped and creamy consistency is reached.
  • Use a rubber spatula to remove the mayo from the blender, place in a container, seal and store in the refrigerator.