8 Avocado Oil
Mayo Recipes

By Dani Mann / ,

26 June 2018

With the start of Summer comes the endless neighborhood parties, family barbecues, picnics at the beach, and for us…the endless consumption of AVOCADOS!  But, we seem to find any excuse to gather outside to enjoy the warm weather, good company, and of course…food!

good day dancing GIF by 1331Creative

Whether you need new ideas to spice up your summer picnic spread, or you just want to impress your family and neighbors with a new recipe, we have you covered. Our new Avocado Oil Mayo is so versatile! Smear some on your favorite sandwich, or better yet, try out one of these recipes we whipped up. Your tastebuds definitely won’t be disappointed!

Chipotle BLT



  1. Cook the bacon to your desired doneness. (I love mine crispy) place on paper towel when done cooking to absorb the excess oil.
  2. Spread the Chipotle Lime mayo on both slices of bread.
  3. Top with tomato slices, lettuce and bacon.
  4. Enjoy.

Calories: 500, Fat: 32g, Protein: 12g, Carbs: 45

Avocado Turkey sandwich with Lime Mayo


  •      2 slices of bread
  •      3 oz of sliced turkey breast
  •      2 lettuce leaves, romaine of red leaf
  •      ½ an avocado
  •      Couple slices of tomato
  •      BBF Avocado Oil Mayo with Lime


  1. Spread the mayo on both slices of bread.
  2. Place turkey on one slice of bread, top with the tomato, and lettuce.
  3. On the other slice of bread, spread the avocado on it.
  4. Sandwich everything down and enjoy. 

Calories: 540, Fat: 40g, Protein: 22g, Carbs: 39

Sweet Potato Salad



  •      4 medium sized sweet potatoes – Peeled and chopped
  •      1 large red onion- chopped
  •      3-4 Tablespoons of BBF Avocado oil
  •      Salt and pepper
  •      1 can Black beans- Drained and rinsed
  •      1 yellow bell pepper- chopped
  •      1 orange bell pepper- chopped
  •      1 cup fresh cilantro- chopped



  1. Preheat oven to 400 degrees.
  2. Place chopped sweet potatoes and onion on a baking sheet, drizzle with oil and season with salt and pepper. Mix around til evenly coated.
  3. Cook until sweet potatoes are tender.
  4. Place all of the salad ingredients into a large bowl.
  5. In a food processor or blender, combine all of the dressing ingredients. Pulse until combined.
  6. Drizzle the dressing over the salad and mix around.
  7. Serve and enjoy.

Calories: 227, Fat: 13g, Protein: 4.7g, Carbs: 22 – 10 servings

Dill Dip


  •      ½ cup Sour Cream
  •      ½ cup BBF Avocado Oil Mayo
  •      1 Tablespoon dried dill weed
  •      1 Tablespoon dried parsley
  •      ½ teaspoon celery salt


  1. Combine all ingredients into a bowl and stir until combined.
  2. Refrigerate dip for at least one hour.
  3. Serve and enjoy with your favorite vegetables.

Calories: 55, Fat: 6.4g, Protein: 1, Carbs: 2.7 – 8 servings

Elote- Mexican Street Corn


  •      4 ears of corn
  •      8 Tablespoons BBF Avocado Oil Mayo with Lime
  •      ⅓ cup cotija cheese (feta or fine grate parmesan work as well)
  •      2 limes
  •      Chili powder


  1. Grill or boil your ears of corn.
  2. Once corn is cooked, spread a bit of mayo all over each ear of corn, about 2 tablespoons each.
  3. Scoop the cotija cheese generously on the corn, making sure it covers all sides.
  4. Sprinkle with a little bit of the chili powder and lime juice.
  5. Serve.

Calories: 256, Fat: 15.8g, Protein: 10.8g, Carbs: 22 – Serves 4

Red Cabbage Slaw



  •      Small head of red cabbage
  •      1 large green apple
  •      1 cup sliced green onions
  •      1 cup chopped cilantro



  1. Finely shred the cabbage and the green apple, using a food processor.
  2. Place all of the coleslaw ingredients in a bowl.
  3. Mix all of the Dressing ingredients in a separate bowl.
  4. Pour the dressing over the coleslaw, using a spoon incorporate the dressing throughout the coleslaw.
  5. Let the coleslaw rest in the fridge for at least 30 minutes.
  6. enjoy.

Calories 209, Fat: 19.4g, Protein: 1.3, Carbs: 12.7 – Servings 10

Banh Mi with Siracha Mayo


Siracha Mayo

Chicken Marinade

  •      2 boneless skinless chicken thighs
  •      ¼ cup coconut aminos, or soy sauce
  •      1 tablespoon honey
  •      1 tsp  sesame oil
  •      1 tsp Sambal Oelek Garlic Chili Paste


  •      1 Baguette
  •      1 Cucumber
  •      Cilantro
  •      Matchstick carrots
  •      White onion


  1. Place the chicken and all the Marinade ingredients in a small bowl or bag and place in the fridge. Marinate the chicken for at least an hour and up to 24 hours.
  2. In a small bowl mix the Mayo and Siracha.
  3. Remove your chicken from the fridge. Heat up your grill or pan.
  4. Cook your chicken.
  5. Thinly slice the Onion and cucumbers.
  6. Cut the Baguette once in half, then down the middle of each half, to create 2 sandwiches.
  7. To assemble your sandwiches, spread the Siracha Mayo on each side of the bread. Place the chicken on top of the bottom piece of bread, top with desired amount of vegetables. Place top piece of bread on, to sandwich everything in the middle.
  8. Enjoy!

Calories: 351, Fat: 9.3g, Protein: 19g, Carbs: 38.8 – Serves 2

Grilled Cheese


  •      2 pieces of bread
  •      4 thin slices of your favorite melty cheese, I like sharp cheddar, muenster, and gouda.
  •      BBF Avocado Oil Mayo
  •      Butter


  1. Heat up a pan on medium, place a little bit of butter in your pan to melt.
  2. Spread Mayo on the outside of your bread. Place one slice of bread, mayo side down on the pan.
  3. Top bread slice with cheese and put second piece of bread on top. Mayo side up.
  4. Flip sandwich over when the bottom slice of bread is golden brown.
  5. Toast sandwich until golden brown on both sides and the cheese is gooey and delicious.
  6. Enjoy.    

Calories: 690, Fat: 49g, Protein: 32g, Carbs: 26

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