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Ribbon Avocado Salad

Amandamac's picture
  Unflavored gelatin 3 Tablespoon
  Worcestershire sauce 1⁄4 Teaspoon
  Salt 2 3⁄4 Teaspoon
  Lemon juice 3 Tablespoon
  Hot sauce To Taste
  Sieved ripe avocados 1 1⁄2 Cup (24 tbs)
  Green food coloring 2 Drop
  Cream cheese 12 Ounce, softened
  Milk 1⁄2 Cup (8 tbs)
  Mayonnaise 2⁄3 Cup (10.67 tbs)
  Tomato juice 3 Cup (48 tbs)
  Bay leaf 1⁄2
  Whole cloves 2
  Parsley sprigs 3
  Celery stalks 2 , chopped
  Cayenne pepper 1 Dash
  Vinegar 1 1⁄2 Tablespoon
  Onion 1 1⁄2 Teaspoon, grated

1. In 1/4 cup cold water, add the 1 envelope gelatin and soften and then add 1/2 cup boiling water.
2. Add the 1 teaspoon salt, lemon juice and hot sauce and mix well and then chill until thickened.
3. Stir in avocados; add food coloring and then pour into 9 x 5 x 2 1/2-inch loaf pan and chill until firm.
4. Soften 1 envelope gelatin in 1/4 cup cold water and dissolve over boiling water.
5. Combine cream cheese with milk, blending well. Stir in 1 teaspoon salt, mayonnaise and Worcestershire sauce.
6. Add dissolved gelatin; spread over avocado layer and then chill until firm.
7. Mix tomato juice with bay leaf, cloves, parsley, celery, remaining salt and cayenne pepper in saucepan; simmer for 10 minutes. Strain and set aside
8. Soften remaining gelatin in 1/4 cup cold water. Add to hot tomato juice; add vinegar and onion. Chill until thickened and then pour over cheese layer. Chill until firm.

9. Garnish with tomato quarters and cream cheese and serve chilled.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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