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.

No additional tips available.

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

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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.

Molded Avocado Cream Salad

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