Molded Avocado Cream Salad

Name: Molded Avocado Cream Salad
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 7 1/2 cup servings, 7 serving(s)
Ingredients: 2 large avocados (peeled, pitted & mashed); 1 tablespoon unflavored gelatin (unflavored, powdered); 1/4 cup cold water; 1 cup yogurt (unflavored); 1 large tomatoes (peeled, seeded & finely chopped); 1/4 cup white onion (finely chopped); 1 small garlic clove (crushed to a smooth puree); 2 teaspoons olive oil; 2 tablespoons lime juice (strained, may sub lemon juice); 1 teaspoon chili powder; salt; 1 lb shrimp (sml-med size, cooked in boiling water 3-5 min , shelled & deveined); salad greens (platter garnish); cherry tomatoes (platter garnish); pitted ripe olives (platter garnish); lime, slices (or lemon, platter garnish)

(1)

Recipe by twissis

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)

READY IN: 35mins

SERVES: 7

YIELD: 7 1/2 cup servings

UNITS: US

INGREDIENTS

Nutrition

2

large avocados (peeled, pitted & mashed)
1

tablespoon unflavored gelatin (unflavored, powdered)
¹⁄₄

cup cold water
1

cup yogurt (unflavored)
1

large tomatoes (peeled, seeded & finely chopped)
¹⁄₄

cup white onion (finely chopped)
1

small garlic clove (crushed to a smooth puree)
2

teaspoons olive oil
2

tablespoons lime juice (strained, may sub lemon juice)
1

teaspoon chili powder
salt
1

lb shrimp (sml-med size, cooked in boiling water 3-5 min , shelled & deveined)
salad greens (platter garnish)
cherry tomatoes (platter garnish)
pitted ripe olives (platter garnish)
lime, slices (or lemon, platter garnish)

DIRECTIONS

In a saucepan, soften the gelatin in the water. Stir over low heat till the gelatin is dissolved. Remove from heat source.
Add yogurt, mashed avocado, tomato, onion, garlic, oil, lemon (or lime) juice, chili powder & salt.
Mix thoroughly, taste & adjust seasoning as desired.
Turn mixture into a well-chilled 4 cup ring mold. Cover w/aluminum foil & chill for at least 4 hrs or till well-set.
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.
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.

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Molded Avocado Cream Salad

INGREDIENTS

NUTRITION INFO

DIRECTIONS

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