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Molded Grapefruit Avocado Salad Recipe
|Canned grapefruit sections||40 Ounce (2 Twenty Ounce Cans)|
|Canned grapefruit juice||8 Ounce|
|Unflavored gelatin||1 Ounce (2 Envelopes)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Diced avocado||1 1⁄2 Cup (24 tbs)|
|Diced celery||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1242 Calories from Fat 277
% Daily Value*
Total Fat 33 g50.9%
Saturated Fat 4.8 g24.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1108.2 mg46.2%
Total Carbohydrates 218 g72.5%
Dietary Fiber 18 g71.9%
Sugars 93.3 g
Protein 42 g83%
Vitamin A 84.4% Vitamin C 998.4%
Calcium 23.1% Iron 28.9%
*Based on a 2000 Calorie diet
Drain the grapefruit sections and add enough grapefruit juice to the syrup to make 3 1/2 cups.
Put 1 cup of the grapefruit juice in a small saucepan, sprinkle the gelatin on it, and heat over low heat until the gelatin is dissolved, stirring constantly.
Add the sugar and salt to the hot juice and stir into the rest of the juice.
Chill until the consistency of raw egg whites.
Fold in the well-drained grapefruit sections, the avocado, and the celery.
Pour into a mold rinsed out in cold water, and chill until set.