gluten-free, dairy-free, egg-free, soy-free, sugar-free
A friend of mine once had a nightmare so horrible that I have never forgotten it. She was on a beautiful beach. Hot. Exactly what we were all longing for during our violently snowy Cleveland winter. Anxious to take preventative skin cancer measures even in a dream, she began slathering on sunscreen. She used so, so much of the lotion – paranoid about covering every inch of her fair-skinned body, more susceptible to burning than most. After delivering one last dollop to her face, carefully avoiding her eyes and mouth, she turned to close the bottle, and was horrified to discover what she’d been smearing on her skin was not, in fact, sunscreen. It was mayonnaise. She woke up screaming. I’m not kidding. That, my friends, is one serious mayonnaise phobia.
I do not blame her. Mayonnaise is disgusting. Why eat real mayonnaise when you could eat Ali and Tom’s delectable “Avocado Mayonnaise” instead? Here is a “mayonnaise” I would happily slather all over my body. Strange? Fine. I might have taken it too far. But once you try this, you can be the judge.
I’ve based this dish on Whole Life Nutrition’s avocado mayonnaise, and I love it. I eat it over spinach as a salad, on some toasted gluten-free bread, or just plain.
Curried Turkey Salad:
2 small avocados
2 Tbsp fresh lemon juice
1 Tbsp olive oil
2 Tbsp water
1 tsp salt
1 tsp mild curry
1/4 tsp cayenne
1 cup golden raisins
1 package free-range, antibiotic and hormone free turkey tenderloins – about 1 lb (you may use chicken if you prefer)
olive oil spray (or regular)
1. Preheat oven to 400˚
2. Spray olive oil in baking dish, place turkey tenderloins inside (spaced apart), and give one final spray to coat the turkey generously.
3. Put turkey tenderloins in oven for about 10 minutes – until cooked through and no longer pink.
4. Blend the avocados (I usually use a hand mixer, though I’m sure a blender would work well too). Add the other ingredients and continue to blend. Add the golden raisins last and stir with a spoon to mix.
5. Remove turkey tenderloins from oven to cool. Once cooled, begin shredding them. I don’t know if there’s a fancy way to do this – I usually just use my hands and a fork. Add to everything else and stir with a spoon until thoroughly mixed.