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.
Calories 291 Calories from Fat 203
% Daily Value*
Total Fat 23 g35.6%
Saturated Fat 2.6 g12.9%
Trans Fat 0 g
Cholesterol 13.1 mg4.4%
Sodium 739.6 mg30.8%
Total Carbohydrates 21 g7%
Dietary Fiber 4.2 g17%
Sugars 12.2 g
Protein 2 g4.7%
Vitamin A 3.6% Vitamin C 36.8%
Calcium 2% Iron 2.3%
*Based on a 2000 Calorie diet