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.
Serves 4
Salads and Their Dressings, Section 2, Card 81
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Ingredients
Avocado
- 2 ripe avocados
- lemon juice
- lettuce leaves
- green onions sliced
Beet Filling
- 1 8- ounce can julienne beets
- 1 envelope unflavored gelatin
- 2/3 cup orange juice
- 1 tablespoon mayonnaise
- salt and pepper to taste
Instructions
Make the beet filling
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Drain liquid from beets into small saucepan. Stir in gelatin and heat until dissolved.
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In blender or food processor, combine the gelatin mixture, mayonnaise, beets, orange juice, mayonnaise, salt, and black pepper. Whirl until smooth.
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Pour into small bowl. Chill until firm, 2 to 3 hours.
Prepare the salad
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Cut avocados in half. Remove seeds. Squeeze lemon juice over cut edges to prevent browning.
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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.
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Arrange on lettuce-lined salad plates. Sprinkle green onion over tops.
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