Avocado Gelatin Salad Recipes

Steps:

• In a large bowl, pour 1 cup boiling water over the gelatin mix. Stir until dissolved, then stir in 1/2 cup pineapple juice. Refrigerate until thickened but not set, about 1 hour.
• Meanwhile, place crushed pineapple and remaining juice in a small saucepan. Bring to a boil, reduce heat, and simmer for about 5 minutes. Remove from heat, and cool to room temperature.
• In a large bowl, blend softened cream cheese and lime gelatin until smooth. Mix in the cooled pineapple. In a medium bowl, whip cream until soft peaks form. Fold into gelatin mixture. Fold in chopped nuts. Pour into a pretty crystal bowl, and refrigerate for at least 4 hours, or until set.

Steps:

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

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.

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.

Steps:

• 1. Dissolve gelatin in hot water. Drain pineapple and add juice into jello mixture. Cool; when thickened, add pineapple and lemon juice. Fold in mayonnaise, whipped cream and avocado.
• 2. Rinse mold in cold water, pour in mixture and chill until set.

Steps:

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

Steps:

• 1. Dissolve jello in boiling water. Drain pineapple. Add 1/2 cup pineapple juice to jello. When it begins to thicken, add pineapple, salt, and lemon juice. Fold in mayonnaise, whipped cream, and diced avacado. Mold.

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.