Avocado Jello Salad Food

AVOCADO JELLO RECIPE - (4.2/5)

Steps:

• Boil Jello, gelatin, boiling water and sugar; cool. Mix well the mayonnaise, cream and mashed avocado; add to above mixture. Refrigerate.

AVOCADO GELATIN SALAD

Steps:

• Soften gelatin in cold water for 5 minutes.
• Dissolve softened gelatin,in boiling water.
• Add lemon juice, hot pepper sauce, salt, pepper, and onion juice.
• Cool.
• Stir in mashed avocado, sour cream, and mayonnaise.
• Beat to blend.
• Pour into 1 1/2 quart mold.
• Chill until firm.

AVOCADO AND GRAPEFRUIT SALAD

Steps:

• Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.
• Before serving, cut the avocados in 1/2, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown. Use a large, sharp knife to slice the peel off the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments.
• Arrange the avocado slices around the edge of a large platter. Arrange the grapefruit segments in the center. Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve.

AVOCADO ASPIC

Steps:

• Soften gelatin in cold water for five minutes.
• Add boiling water and stir until dissolved.
• Cool.
• When syrupy in consistence, add the remaining ingredients and mix thoroughly.
• Lightly spray your mold with cooking spray; pour mixture into mold.
• Chill until firm.
• Unmold and serve on crisp, cold salad leaves and dress with a good quality mayonnaise.

LIME JELLO SALAD

Steps:

• Combine jello and hot water; stir until jello is dissolved.
• Add enough cold water to pineapple juice to equal ½ cup and stir into the jello. Chill until partially set; then whip with a mixer. Set aside.
• In another bowl, beat the cream cheese. Add pineapple, beating briefly.
• Fold in Cool whip and nuts - then combine with the jello mixture and chill until firm.

AVOCADO GELATIN

Steps:

• Dissolve gelatin in water.
• Pour hot water over jello, mix well.
• Add gelatin.
• Put all ingredients in blender.
• Mix well and chill.

MOLDED AVOCADO CREAM SALAD

Steps:

• In a saucepan, soften the gelatin in the water. Stir over low heat till the gelatin is dissolved. Remove from heat source.
• Add yogurt, mashed avocado, tomato, onion, garlic, oil, lemon (or lime) juice, chili powder & salt.
• Mix thoroughly, taste & adjust seasoning as desired.
• Turn mixture into a well-chilled 4 cup ring mold. Cover w/aluminum foil & chill for at least 4 hrs or till well-set.
• To Unmold: Have ready a round, well-chilled platter large enough to allow for the salad assembly as described below. Run the pointed tip of a knife around the edges of the mold to release it. Dip the mold up to the rim into a basin of hot water for just a few seconds. Place the platter upside down over the mold. Hold the platter & mold together & invert. Shake gently to release the molded avocado cream. Repeat process if needed & refrigerate immediately.
• To Assemble Salad: Fill the center of the ring mold w/shrimp. Surround the outside of the ring w/salad greens & top the greens w/halved cherry tomatoes, olives, lime (or lemon) slices & any remaining shrimp.

LIGHT AVOCADO EGG SALAD

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Chop eggs and transfer to a salad bowl.
• Mash avocado in a separate bowl using a fork. Mix mashed avocado, yellow mustard, and paprika into eggs until thoroughly combined. Season with salt and black pepper.

AUNT MABEL'S MOLDED AVOCADO SALAD WITH TOASTED PECANS

Steps:

• In a medium bowl, dissolve the gelatin in the boiling water. In another bowl, mix together cream cheese, celery, avocado, 1/2 cup mayonnaise, and salt. Mix in onion juice, if using. Gradually stir in the gelatin mixture. Pour into an 11x7 inch glass baking dish, and refrigerate until set.
• Cut the gelatin salad into squares, and serve each square on top of a leaf of butter lettuce. Make the salad dressing by mixing the 1/2 cup mayonnaise with confectioners' sugar and lemon juice to taste. Drizzle dressing over squares, and garnish with toasted pecans.

AVOCADO SALAD

Steps:

• In a medium bowl, combine avocados, onion, bell pepper, tomato, cilantro and lime juice. Gently toss until evenly coated. Season with salt and pepper.

AVOCADO GRAPEFRUIT SALAD

Steps:

• In a bowl, combine the sugar, vinegar, onion, mustard and salt; stir until sugar is dissolved. Gradually whisk in oil. Stir in poppy seeds. Cover and refrigerate until serving. , Just before serving, stir salad dressing. Arrange grapefruit and avocados on lettuce-lined plates; drizzle with desired amount of dressing. Refrigerate leftovers.

STRAWBERRY AVOCADO SALAD

Steps:

• In a small bowl, whisk together the sugar, olive oil, honey, vinegar, and lemon juice. Set aside.
• Place the salad greens in a pretty bowl, and top with sliced avocado and strawberries. Drizzle dressing over everything, then sprinkle with pecans. Refrigerate for up to 2 hours before serving, or serve immediately.