1 ½ teaspoons plain gelatin
½ cup cold water
1 ½ cups sieved avocado
2 cups buttermilk
½ cup mayonnaise
1 ½ teaspoons salt
Spring celery salt
½ teaspoon grated onion
1 tablespoon lemon juice
Dash Tabasco sauce
2 or 3 drops green food coloring
Watercress & grapefruit sections for garnishing
Avocado-Buttermilk Ring Preparation
Soften gelatin for 5 minutes in cold water and dissolve over hot water.
Add to avocado and combine with next 8 ingredients.
Pour into an 8-inch ring mold that has been lightly oiled, and chill until firm.
To serve, unmold, pile grapefruit sections in the center and garnish with watercress.
This is an excerpt printed with permission from the Junior League of Tampa. The original recipe appeared in the 1961 Gasparilla Cookbook and was submitted by Mrs. William E. Henson, Jr.