You are here

Guacamole Salad

Grannys.kitchen's picture
Ingredients
  Unflavored gelatin 1 Ounce (1 Envelope)
  Sugar 2 Tablespoon
  Water 1⁄2 Cup (8 tbs)
  Cucumber 1 Large, peeled and chopped
  Vinegar 2 Tablespoon
  Bottled buttermilk salad dressing 1⁄2 Cup (8 tbs)
  Water 1⁄4 Cup (4 tbs)
  Mashed avocado 1 1⁄4 Cup (20 tbs) (2 Large Ones)
  Lemon juice 1 Tablespoon
  Bottled hot pepper sauce 3 Dash
  Vegetable juice cocktail 1 Cup (16 tbs)
Directions

Soften the first envelope gelatin and the 2 tablespoons sugar in the 1/2 cup water for 5 minutes.
Place over hot water, stirring till dissolved.
In a blender container or food processor bowl combine the cucumber and vinegar.
Cover and blend till pureed.
If necessary, add enough water to puree to measure 1 1/4 cups.
Stir dissolved gelatin into cucumber mixture.
Stir in buttermilk salad dressing.
Set aside 3/4 cup of the cucumber mixture.
Pour remaining cucumber mixture into a lightly oiled 8x4x2 inch loaf pan.
Chill till almost firm.
Meanwhile, soften the second envelope of gelatin in the 1/4 cup water for 5 minutes.
Place over hot water, stirring till dissolved.
In a bowl stir together the mashed avocado, lemon juice, pepper sauce, 2 tablespoons of the softened gelatin, and the reserved 3/4 cup cucumber mixture; set aside at room temperature.
Combine remaining dissolved gelatin and vegetable juice cocktail; pour atop cucumber layer.
Chill till almost firm (sticky to the touch).
Spread avocado mixture atop vegetable juice layer.
Lightly press clear plastic wrap over avocado layer.
Chill till firm.
To serve, unmold salad onto a lettuce-lined platter.
Garnish with cherry tomatoes, cucumber, and avocado.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling

Rate It

Your rating: None
4.367645
Average: 4.4 (17 votes)