Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Molded Avocado Cream Salad Recipe
    Lost? Site Map

    Molded Avocado Cream Salad

    Molded Avocado Cream Salad. Photo by cookiedog

    1/1 Photo of Molded Avocado Cream Salad

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    30 mins

    5 mins

    twissis's Note:

    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)

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 7


    1/2 cup ...

    Units: US | Metric


    1. 1
      In a saucepan, soften the gelatin in the water. Stir over low heat till the gelatin is dissolved. Remove from heat source.
    2. 2
      Add yogurt, mashed avocado, tomato, onion, garlic, oil, lemon (or lime) juice, chili powder & salt.
    3. 3
      Mix thoroughly, taste & adjust seasoning as desired.
    4. 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. 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. 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.

    Ratings & Reviews:

    • on April 21, 2007


      If you love avocados like I do, then this is the recipe for you! We thought this was best with tortilla chips although we also enjoyed it with crackers. It is similar to a guacamole but it is a bit more elegant and maybe if you don't have someone hangin over your shoulder waiting for dinner you will be able to make it look more elegant as well. I reduced the recipe in half since it was just the two of us and used a smaller mold. I was also worried that it would stick in the mold since it was a bit intricate but it slid right out. Thanks for a great recipe Twissis!

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Molded Avocado Cream Salad

    Serving Size: 1 (247 g)

    Servings Per Recipe: 7

    Amount Per Serving
    % Daily Value
    Calories 220.3
    Calories from Fat 120
    Total Fat 13.3 g
    Saturated Fat 2.5 g
    Cholesterol 130.7 mg
    Sodium 173.4 mg
    Total Carbohydrate 9.8 g
    Dietary Fiber 5.1 g
    Sugars 3.1 g
    Protein 17.3 g

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites