Check the ingredients label on your Olive Oil Mayonnaise jar. The front label says “Olive Oil Mayonnaise.” But on the back, the first ingredient listed is soybean oil. Why? Because it’s cheap and olive oil is expensive by comparison, especially good quality olive oil. They know we shop by comparing prices, so they cut corners on costs everywhere they can. Soybean oil is known to cause inflammation, along with other effects.
By contrast, check the label on Paleo Kitchen’s Avocado Oil Mayo. The first ingredient? Healthy avocado oil. And next is organic cage-free eggs, organic cage-free egg yolks, organic vinegar, sea salt, and organic rosemary extract. No sugar! It’s more expensive, sure. But its much higher quality ingredients are worth it, in my book.
They also make a Chipotle Lime version that is perfect by itself as a sauce for any grilled meats and vegetables. I make a creamy salad dressing out of either one with some cider vinegar and a little sea salt. The Chipotle Lime is perfect for a Southwest Grilled Chicken Salad made with homegrown lettuce, grilled chicken, organic corn and organic black beans, diced bell pepper, sliced red onion, halved cherry tomatoes, and anything else you’d like to add.
Try this rice pasta salad with blanched asparagus, chopped sweet peppers, green onions, sliced radishes, cucumbers, grated carrot, and canned tuna in olive oil.
The dressing? 1/3 cup avocado oil mayo, 2-3 tbsp cider vinegar, 1 tbsp organic sweet pickle relish, and 1/4 tsp sea salt. Toss all the ingredients together, whisking to combine, and stir into the salad.
Options? Halved cherry or grape tomatoes, blanched broccoli or cauliflower florets, quartered artichoke hearts, olives or pickles. A great option for a summer’s day!