Tuesday, June 7, 2011

Avocado Jellied Salad

I am so happy to be able to pass this recipe along to you! It is magnifico! It’s very easy, can be made a day or two ahead, and works brilliantly for a dinner party or pot luck. I’ve made it in individual salad molds, in a large ring mold, and - for a dinner party this evening - in a lovely crystal bowl.
Jellied salads have fallen out of fashion, but that doesn’t mean they aren’t delicious. This one always draws applause and questions about how I made it. This truly is one of my favorite recipes!
Avocado Jellied Salad:
One 3-oz. (85 g) pkg lime Jell-O gelatin (4-serving size)
¾ c. boiling water
2 ripe avocados
1 c. cottage cheese
1 c. mayonnaise
⅔ c. chopped celery
Pour boiling water over lime Jell-O. Cool to room temperature. Halve avocados, scooping flesh from skin (See Note). Mash until smooth. Stir in lime Jell-O and remaining ingredients, combining well (Jell-O can be liquid; it does not have to have jelled). Spoon into salad molds or bowl. Cover with cello and refrigerate until ready to serve. May be prepared one day ahead.
Note: An avocado is a fruit that tastes like a vegetable. The easiest way to remove the flesh is to run a grapefruit knife between the flesh and the skin. I keep a grapefruit knife in the cutlery drawer for precisely that reason. It’s one of my favorite kitchen tools!

Start with lime Jello-O: Food of the gods!

Prepare all other ingredients

Separate avocado from skin using a grapefruit knife

Add mayo and cottage cheese to celery and avocado

Pour into salad mold or serving bowl. Chill and serve!

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