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)”
READY IN:
35mins
SERVES:
7
YIELD:
7 1/2 cup servings
UNITS:
US

Ingredients Nutrition

Directions

  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.

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