Avocado Salad Mould

Ingredients:

3 large avocados, peeled, stoned and mashed

125ml celery, finely chopped

1 spring onion, finely sliced

250ml mayonnaise or salad cream

250ml sour cream or Greek yoghurt

10ml gelatine powder

65ml cold water

125ml boiling water

37.5ml vinegar or lemon juice

5ml sugar

2.5ml onion salt

2.5ml pepper

Lettuce

Watercress or parsley sprigs to garnish

Method:

Soften the gelatine in the cold water for 5 minutes, then add the boiling water and sugar and stir until the sugar and gelatine are completely dissolved.

Combine the remaining ingredients in a large bowl and add the gelatine mixture, stirring until well blended.

Pour the mixture into an oiled mould and chill in the fridge until set.

Turn out on a bed of lettuce leaves and serve garnished with watercress or parsley sprigs.

Cooks Note:

For a richer result add 125g cream cheese to the avocado mixture 

before adding the gelatine mixture.