Prep Time: 10 minutes
2 medium ripe avocados
1/4 c primal friendly mayo (preferably made with only avocado oil or olive oil)
1/2 c full fat coconut milk or cream
1 c water
1/2 tsp pink Himalayan salt
1/2 tsp garlic powder
1 tbls oregano
1. Blend the flesh of the avocados, mayo, coconut milk, and water in a blender on high until smooth, about 30 seconds.
2. Remove the avocado mixture from the blender and place in a medium size mixing bowl. Add the salt, garlic powder, and oregano. Mix until all the ingredients are combined.
3. Enjoy on your favorite protein or gluten free pasta.
4. Store in an airtight container in the fridge for up to five days.