Crack the egg into a wide-mouthed jar (large enough to accommodate an immersion blender).

Add in extra light tasting olive oil (olive oils with stronger flavors will impact the outcome of the mayo taste, so it is strongly suggested that you use extra light tasting only), lime juice, and sea salt.

You can now get really creative with your mayo if you like, by adding in all sorts of fun flavors such as: chipotle, jalapeño, onion or garlic powder, or fresh cracked pepper.

Once everything has been added to the large mouth jar and the egg has settled to the bottom, introduce the immersion blender and place it on the bottom of the jar.

Turn on the immersion blender. For the most part you can keep it stationary and it’ll do the work for you. You’ll begin to see the creaminess of the mayo rise to the top of the mix.

Blend until ingredients are fully mixed and the mayo is nice and creamy.

Chop salad greens, cucumber, onion, carrots, and toss in a large salad bowl.

Add 1 tbsp of Paleo Mayo, garlic powder, salt, and pepper.

Mix well using a spatula, doing your best to not bruise the greens.

Serve immediately.