Molded Avocado Cream Salad
Elevate your salad game with this retro-chic Molded Avocado Cream Salad—a creamy, dreamy dish perfect for any occasion! This no-cook recipe combines ripe avocados, tangy lemon juice, and velvety sour cream with a whisper of fresh parsley and optional dill for an herbaceous kick. Gently set with unflavored gelatin, this salad transforms into a stunning centerpiece when molded into a decorative shape. Ideal for brunches, potlucks, or dinner parties, it adds a touch of elegance and nostalgia to your table. Serve it chilled and garnished with fresh parsley or lemon slices for a refreshing, zesty finish. Easy to prepare and irresistibly creamy, this avocado salad is as delicious as it is visually striking!
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Recipe Information
Ingredients
- 2 pieces ripe avocados
- 2 teaspoons unflavored gelatin
- 2 tablespoons cold water
- 2 tablespoons hot water
- 2 tablespoons lemon juice
- 1 cup sour cream
- 0.25 cup mayonnaise
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill (optional)
Instructions
Cut the avocados in half, remove the pit, and scoop the flesh into a mixing bowl. Mash the avocado until smooth using a fork or potato masher.
In a small bowl, sprinkle the unflavored gelatin over the cold water. Let it sit for 5 minutes to bloom.
Add the hot water to the bloomed gelatin and stir until the gelatin is completely dissolved. Set aside to cool slightly.
Mix the lemon juice, sour cream, mayonnaise, salt, and black pepper into the mashed avocado until smooth and creamy.
Stir the dissolved gelatin into the avocado mixture, ensuring it is thoroughly combined.
Fold in the chopped parsley and dill (if using).
Lightly grease a decorative gelatin or salad mold with nonstick spray or a thin layer of oil. Pour the avocado mixture into the prepared mold, smoothing the top.
Cover the mold with plastic wrap and refrigerate for at least 3-4 hours, or until the salad is firm and set.
To unmold, run a thin knife around the edges of the mold to loosen. Place a serving plate on top of the mold and invert it to release the salad onto the plate.
Garnish with additional fresh parsley or lemon slices, if desired, before serving.
Nutrition Facts
Calories |
1407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.4 g | 171% | |
| Saturated Fat | 41.0 g | 205% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 1520 mg | 66% | |
| Total Carbohydrate | 56.5 g | 21% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 17.2 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 396 mg | 30% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1633 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
