01
Bananas
5.0best for marinade1:1
Creamy texture in smoothies, sweet not savory
5.0
avocado substitute
for marinade.
As a marinade base, avocado underperforms because its pH near 6.8 lacks the acid needed to denature surface proteins on chicken or fish, so penetration stalls at the outer 1mm even after 4 hours. The fat does carry fat-soluble aromatics like garlic and chili oil into the surface layer, but you must add lime juice or vinegar at 2 tbsp per cup to drop pH below 4.5 and actually tenderize the protein within a 30-minute window.
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adjustment for marinade
Mashed banana at 1:1 unit fails as a marinade because its pH 5.0 is still too high to denature surface proteins meaningfully. Add 2 tbsp lime juice per banana to drop pH below 4.5 and tenderize within 30 minutes. Sugar at 23g per cup browns aggressively on grill within 90 seconds, watch for char.
02
Greek Yogurt
5.0best for marinade1 cup : 1 cup
Creamy texture for dressings and dips
5.0
adjustment for marinade
Greek yogurt at 1:1 cup is the classic tenderizing marinade because its pH 4.4 actually denatures surface proteins on chicken or lamb within 2 hours, penetrating 2-3mm where avocado stalls at 1mm. Coat fully, refrigerate 4-12 hours, scrape excess before grilling to avoid burnt-milk-solid stick.
03
Tahini
5.0best for marinade1/2 cup : 1 cup
Rich and creamy, works in dressings and dips
5.0
adjustment for marinade
Tahini at 0.5:1 cup carries garlic and lemon into protein surfaces but its near-neutral pH 6.5 cannot tenderize alone. Mix with 1/4 cup lemon juice per half cup tahini to drop pH below 4.5 for 1-hour marinades. Penetrates only 1-2mm, similar to avocado, so flavor stays surface-bound.
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04
Olives
10.01 cup : 1/4 cup
Fatty fruit swap for spreads only
10.0
adjustment for this dish
Pureed olives at 1:0.25 cup add 15% salt that draws moisture from protein surface within 30 minutes via osmosis, lightly curing the surface. Brine pH around 4.0 helps tenderize. Mash fine with olive oil at 1:1 by volume to spread evenly. Rinse before cooking to avoid over-salting on the grill.
05
Mayonnaise
5.01 cup : 1 cup
Creamy and rich spread; works on sandwiches and in dressings but lacks avocado's fresh grassy flavor
5.0
adjustment for this dish
Mayonnaise at 1:1 cup coats protein evenly with its 75% fat, locking in moisture during grilling and helping spice rubs adhere to the surface. Lacks the acid for tenderization, so add 2 tbsp vinegar per cup to drop pH below 4.5. The egg yolk lecithin promotes browning within 90 seconds at 400F.