Here is another cool salad to make from Florida out of Jell-O. This is really good and good for you. It is refreshing to add to a meal on a hot day. It molds up easy for a great presentation to wow friends at a party or just chill in a 9 inch square baking dish. I originally adapted my version of this avocado lime salad from a 1958 summer pamphlet cook book from Good Housekeeping. If you look at the picture you will see it sold for $.39 and must have been a grocery store premium. This salad is pictured on the cover.
Vintage cook books that feature gelatin recipes for summer and parties.
One of the problems from recipes from this era you have to rework them because the can and package sizes have changed. Also you have to substitute products that no longer around. Here is my version of Key West Salad.
Key West Salad
- 1 cup hot water
- 1 (6 oz) package lime Jell-O or 2 (3 oz) packages sugar free lime
- 2 peeled, pitted avocado
- 1 cup cottage cheese
- 1 tablespoon lemon juice
- 2 tablespoons mayonnaise or salad dressing
- ½ teaspoon salt
- ½ cup mandarin oranges drained
- 4 or 5 ice cubes
In a large mixing bowl mash one avocado with beaters. Add cottage cheese , lemon juice, mayonnaise and salt. Beat until blended. Chop the other one and set aside. Drain oranges and set aside. Spray baking dish or 5 cup mold with butter or vegetable spray. Brush to make sure all the spaces are covered in spray. In another bowl add Jell-O and I cup of hot water, stir until dissolved. Add ice cubes and stir until thickened. Remove ice and quickly add to avocado mixture and beat until blended. Work quickly and add fruit and chopped avocados and stir in. Spoon into dish or mold. This sets up quickly because the cottage cheese is cold. Chill until set and serve. About a hour longer for the mold.
This is great with egg salad sandwiches or deviled eggs. It is really a healthy dish to make and it tastes really good.
I found this copper colored mold in a resale thrift shop to hang on my kitchen wall.