This is an update on the old tomato aspic salad your grandmother served for lady luncheons. I had not made this in years and used it for a VPWL Gourmet dinner – could not believe the rave comments!
Ingredients:
- 6 oz lemon Jello
- 2 c V-8 juice
- 4 celery stalks, diced
- 2 garlic cloves, diced
- ½ c red onion,diced (about ½ medium onion)
- ¾ c red wine vinegar
- ¼ c lemon or lime juice
- ¾ c olive oil
- a few drops of hot pepper sauce
- 2 c tomatoes, peeled and diced (about 3 large Roma tomatoes)
- 2 c avocado, peeled and diced (2 medium avocados)
- 1 c English cucumber, peeled and diced (about ½ a cucumber)
- 10-12 lettuce leaves
Directions:
- Bring V-8 juice to a boil in a small saucepan.
- Remove from heat and stir in Jello until completely dissolved.
- Refrigerate 1 hr or until slightly thickened (consistency of unbeaten egg whites)
- Coarsely chop celery, onion, garlic in food processor.
- Finely dice, by hand, the tomato, cucumber, and avocado.
- Stir all the vegetables together.
- Add vinegar, lemon juice, oil, and hot sauce.
- Combine vegetables and Jello.
- Taste for salt and hot sauce.
- Pour into individual ½ cup molds or 9×13 pan that has been lightly oiled.
- Refrigerate until firm, about 6 hours or overnight.
- Unmold onto lettuce leaf.
Guacamole Dressing Ingredients:
- ½ c mayonnaise
- ½ c sour cream
- 2c frozen avocado dip/guacamole thawed
- 1 Tab lemon juice
Dressing Instructions:
Mix and chill.
Serves: 10 – 12
Source: A total mish-mash of about 6 recipes.
Comments: You can buy frozen avocado halves at Smart and Final.
