Avocado Souffle Salad
|Boiling water||1 Cup (16 tbs)|
|Lime flavored gelatin||3 Ounce|
|Cold water||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Salt||1 3⁄4 Teaspoon|
|Diced grapefruit section||1 Cup (16 tbs)|
|Diced celery||1⁄2 Cup (8 tbs)|
|Iceberg lettuce||1 Cup (16 tbs)|
Pour boiling water over gelatin in bowl; stir until gelatin is completely dissolved.
Add cold water, lemon juice, mayon- naise and salt; blend with rotary beater.
Pour into freezing tray or metal loaf pan.
Chill in freezing unit until firm about 1 inch from edge of pan but still soft in center, about 20 to 25 minutes.
Peel and mash avocado.
Turn chilled gelatin mix- ture into bowl and whip with rotary beater until fluffy and thick.
Fold avocado, celery and grapefruit into whipped gela- tin mixture.
Pour into 1-quart mold or individual molds.
Chill in refrigerator (not freezing unit) until firm, about 45 to 60 minutes.
Serve, garnished with Iceberg lettuce and additional mayonnaise, if desired.