Have fresh homemade avocado-oil mayonnaise ready. It should be creamy with no separate oil. Measure the finished mayonnaise into the Ninja BN801 food-processor bowl. The five-minute timing assumes the base is already made and ingredients are prepared.

Wash and dry the limes. Finely grate the zest, avoiding white pith. Juice the initial limes and the additional thinning limes into separate bowls and remove seeds. The zested fruit is part of the juice quantity, not an extra lime.

Add the lime zest, initial lime-juice portion, crushed garlic, salt, cayenne and smoked paprika to the mayonnaise. Keep the additional thinning juice separate. Secure the processor bowl and lid according to the appliance guide.

Puree the initial mixture until evenly combined. Stop before opening or scraping down the sides. If dry spice or garlic remains on the bowl wall, scrape it down with the machine stopped, secure the lid and mix again. Look for an even creamy color with tiny zest flecks.

With the machine stopped, add the juice from the additional limes. Secure the lid and mix until uniform and pourable. The dressing should flow more readily than the initial mixture, without separate clear-juice streaks.

Transfer to a clean covered container and refrigerate. Serve over a salad after raw vegetables are introduced, or add to cooked food at serving time. Keep the oil unheated. Use within three to four days from fresh-base preparation; flavoring older mayonnaise does not restart its storage time.