Molded Avocado Cream Salad

"Oh my, this recipe by Sonia Uvezian from THE BOOK OF YOGURT captured my attention & imagination. I read it, closed my eyes & a pic of it flashed thru my mind - absolutely lovely! What hostess would not be proud to serve this dish as a brunch item, luncheon entree or dinner party salad? (Time does not include refrigeration time)"
 
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photo by Stephanie Y. photo by Stephanie Y.
photo by Stephanie Y.
Ready In:
35mins
Ingredients:
16
Yields:
7 1/2 cup servings
Serves:
7
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ingredients

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directions

  • 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.

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Reviews

  1. If you love avocados like I do, then this is the recipe for you! We thought this was best with tortilla chips although we also enjoyed it with crackers. It is similar to a guacamole but it is a bit more elegant and maybe if you don't have someone hangin over your shoulder waiting for dinner you will be able to make it look more elegant as well. I reduced the recipe in half since it was just the two of us and used a smaller mold. I was also worried that it would stick in the mold since it was a bit intricate but it slid right out. Thanks for a great recipe Twissis!
     
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RECIPE SUBMITTED BY

I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)
 
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