Avocado aioli is light, creamy, herby and seriously satisfying — thanks to the fiber and healthy fats found in avocados. Fresh herbs (we used basil, but feel free to try cilantro or parsley) and a touch of lime juice mask the natural, earthy flavor of CBD oil. This recipe makes about 1 cup of aioli, which is enough for four servings. Each serving contains 1 mL of CBD oil, or approximately 25 mg CBD.
In this recipe, the aioli is served as a dip for roasted sweet potato wedges, but it’s also excellent paired with raw vegetables, as a sandwich spread or for topping your favorite tacos. If you like your aioli extra spicy, mix in a finely chopped jalapeno or a pinch of red pepper flakes.
(Makes about 1 cup/4 servings)
For the sweet potato wedges:
2 large sweet potatoes, scrubbed clean
2 tbsp extra virgin olive oil
1 tsp sea salt
1 tsp chili powder
½ tsp garlic powder
For the avocado aioli:
¼ cup mayonnaise
1 garlic clove
Juice of ½ lime
1 tbsp fresh herbs like basil or cilantro
4 mL (4 droppers) Zebra CBD Unflavored Hemp Ooil
Salt and pepper to taste
Coarsely chopped chile pepper, optional
- Preheat the oven to 400º F.
- Cut the sweet potatoes in half lengthwise and then cut each half into quarters lengthwise to create wedges. Toss the wedges with olive oil and seasonings and transfer to a baking sheet. Bake for 35 minutes.
- While the potatoes are roasting, make the aioli by combining the avocado, mayonnaise, garlic, lime juice, herbs, CBD oil, salt and pepper in the bowl of a food processor fitted with a blade attachment. If desired, add chile pepper for an extra kick. Process until smooth and well incorporated, pausing to scrape the sides of the bowl as needed.
- Transfer avocado aioli to a serving bowl and serve with hot sweet potato wedges.