Serves: 8
Total Calories: 151

Green (avocado) Aspic:
1 envelope unflavored jello
1/4 cup water cold
1 cup water boiling
1 teaspoon sugar
3 tablespoons lemon juice fresh
1 cup avocado mashed *
1/2 cup sour cream
1/2 cup mayonnaise real
1 teaspoon salt
1/8 teaspoon white pepper freshly ground
1/8 teaspoon cayenne pepper
* Part two.
1 envelope unflavored jello
1/4 cup water cold
1 cup water boiling
2 tablespoons sugar
1 (10-ounce) can tomato soup
1 tablespoon lemon juice fresh
1/4 teaspoon salt

Soften gelatin in cold water pour into boiling water and stir until dissolved. Add sugar and 1 tablespoon of lemon juice. Chill until slightly thickened. Mash avocado (if fresh) add remaining 2 tablespoons lemon juice, sour cream, mayonnaise, salt, pepper and cayenne. Mix thoroughly with slightly thickened gelatin. Pour into a 1 1/2 or 2-quart mold. Chill until set.

* Frozen avocado dip may be used if you can't find ripe, fresh avocados. Add a drop or two of green food coloring to avocado mix if desired.

Tomato Aspic:
*Soften gelatin in cold water dissolve in boiling water. Add sugar, soup, lemon juice and salt. Cool to room temperature. Pour over firm avocado aspic. Chill for 4 hours or until set. Unmold on salad greens.

Nutritional Facts:

Serves: 8
Total Calories: 151
Calories from Fat: 123

More Recipes from the Holiday Cookbook Cookbook:
Apple Coleslaw
Artichokes Vinaigrette
Borscht Salad
Holly Green Salad
Marinated Vegetable Salad
Molded Avocado-Grapefruit Salad
Molded Cranberry Salad
Red And Green Aspic Mold
Red Onion And Sliced Orange Salad
Tomato Aspic
Winter Fruit Salad