Molded Avocado Cream Salad Recipe

Name: Molded Avocado Cream Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large avocados (peeled, pitted & mashed); 1 tablespoon unflavored gelatin (unflavored, powdered); 1/4 cup cold water; 1 cup yogurt (unflavored); 1 large tomatoes (peeled, seeded & finely chopped); 1/4 cup white onion (finely chopped); 1 small garlic clove (crushed to a smooth puree); 2 teaspoons olive oil; 2 tablespoons lime juice (strained, may sub lemon juice); 1 teaspoon chili powder; salt; 1 lb shrimp (sml-med size, cooked in boiling water 3-5 min , shelled & deveined); salad greens (platter garnish); cherry tomatoes (platter garnish); pitted ripe olives (platter garnish); lime, slices (or lemon, platter garnish)

Servings: persons

2 large avocados (peeled, pitted & mashed)
1 tablespoon unflavored gelatin (unflavored, powdered)
1/4 cup cold water
1 cup yogurt (unflavored)
1 large tomatoes (peeled, seeded & finely chopped)
1/4 cup white onion (finely chopped)
1 small garlic clove (crushed to a smooth puree)
2 teaspoons olive oil
2 tablespoons lime juice (strained, may sub lemon juice)
1 teaspoon chili powder
salt
1 lb shrimp (sml-med size, cooked in boiling water 3-5 min , shelled & deveined)
salad greens (platter garnish)
cherry tomatoes (platter garnish)
pitted ripe olives (platter garnish)
lime, slices (or lemon, platter garnish)

1
In a saucepan, soften the gelatin in the water. Stir over low heat till the gelatin is dissolved. Remove from heat source.
2
Add yogurt, mashed avocado, tomato, onion, garlic, oil, lemon (or lime) juice, chili powder & salt.
3
Mix thoroughly, taste & adjust seasoning as desired.
4
Turn mixture into a well-chilled 4 cup ring mold. Cover w/aluminum foil & chill for at least 4 hrs or till well-set.
5
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.
6
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.

205

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 large avocados (peeled, pitted & mashed), 1 tablespoon unflavored gelatin (unflavored, powdered), 1/4 cup cold water, 1 cup yogurt (unflavored), and more.

Yes, Molded Avocado Cream Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Molded Avocado Cream Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions