Hi.  Sry if this subject has already been recently broached.  I'm
fighting my disease (RSD) and I don't always get to read everything.

Anyhow, yesterday I made a new paleo-friendly mayonnaise, a version of
my standard one which uses half coconut oil/half olive oil.  I made
new kind with half coconut oil/half avocado oil.   The avocado oil was
found bottled at my local Harry's farmer's market.

It's pretty good.  I'd originally gone from an all-extra virgin olive
oil to the half coconut/half olive because I'm not big on the strong
taste from the olive oil.  So I'd been taste-testing the avocado oil
for a week or so, using it in salad dressings, in sauted spinach, etc.
 It's not tasteless, but I find the taste preferrable over straight
EVOO.  So I tried it yesterday in my mayo recipe.  It still  has the
greeny color, and a pronounced taste, which I found palatable.  More
so than the version with olive oil.

Note: I've only tasted it warm so far.  I'll find out at lunch how it
tastes made made up into a cold chicken salad.

Thus ends my report from the paleo front.

Ro