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August 13, 2009

Vegetable Salad with Avocado Mousse

avocado mousseIngredients for mousse:

  • 2 tbsp gelatin soaked in 80 ml cold water
  • 80 ml boiling chicken stock
  • 435 ml avocado puree
  • 1 tsp onion juice
  • 2 tsp Worcestershire sauce
  • 125 ml mayonnaise
  • 125 ml cream, lightly whipped

Ingredients for salad:

  • 2 small green capsicums (peppers), blanched and shredded
  • 2 tbsp prepared vinaigrette dressing
  • black olives, halved and stoned
  • red pimiento threads

To make the mousse oil a 5 cup mould; dissolve the soaked gelatin in boiling stock; whisk into the avocado puree with onion juice and Worcestershire sauce. When done set it all aside to cool, and then fold in mayonnaise and lightly whipped cream. Pour it all into the prepared mould, and place in the refrigerator to set.

To make the salad lightly toss peppers, olives and pimiento threads in vinaigrette dressing. This will take you about two minutes to do.

Before serving spread the mousse out on a platter and fill center with salad vegetables.

Makes 4 to 6 servings.


Vegetarian Recipes

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