Your guests will be surprised to find that the pretty jelled filling in this avocado salad is pureed beet. It is easy to make for a party if you prepare the beet filling the night before.
You must make the beet filling in advance. Serve leftover beet filling on lettuce topped with sliced green onions and a dollop of sour cream.
Salads and Their Dressings, Section 2, Card 81
- 2 ripe avocados
- lemon juice
- lettuce leaves
- green onions sliced
- 1 8- ounce can julienne beets
- 1 envelope unflavored gelatin
- 2/3 cup orange juice
- 1 tablespoon mayonnaise
- salt and pepper to taste
Make the beet filling
Drain liquid from beets into small saucepan. Stir in gelatin and heat until dissolved.
In blender or food processor, combine the gelatin mixture, mayonnaise, beets, orange juice, mayonnaise, salt, and black pepper. Whirl until smooth.
Pour into small bowl. Chill until firm, 2 to 3 hours.
Prepare the salad
Cut avocados in half. Remove seeds. Squeeze lemon juice over cut edges to prevent browning.
Carefully spoon beet filling into center of avocados. Use a tablespoon to scoop out portions of the beet filling and place into the seed area of avocado halves.
Arrange on lettuce-lined salad plates. Sprinkle green onion over tops.