Aunt Mabel's Molded Avocado Salad with Toasted Pecans

Ingredients

Contains: egg, milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 (6 ounce) package lime flavored Jell-O® mix
• 1 3/4 cups boiling water
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup chopped celery
• 1 1/2 avocados, peeled and mashed
• 1/2 cup mayonnaise
• 1/2 teaspoon salt
• 1 teaspoon onion juice (optional)
• 6 butter lettuce leaves, rinsed
• 1/2 cup mayonnaise
• 1/4 cup confectioners' sugar, or to taste
• 1 tablespoon lemon juice, or to taste
• 1/2 cup pecan toasted halves

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Empty the lime gelatin mix into a bowl, pour in the boiling water, and stir for about 2 minutes until fully dissolved.

2. Beat the softened cream cheese in a separate bowl until smooth, then gradually whisk in the dissolved gelatin until combined.

3. Stir in the mashed avocado, chopped celery, half the mayonnaise, the salt, and the onion juice if using.

4. Chill the mixture for about 15 minutes, until it thickens slightly but is not yet set.

5. Fold the toasted pecan halves into the thickened mixture, then pour it into a mold rinsed with cold water.

6. Cover the mold and chill for at least 4 hours, until firm.

7. Whisk the remaining mayonnaise with the confectioners' sugar and lemon juice, adjusting the sugar and lemon to taste, to make the dressing.

8. To serve, dip the mold briefly in warm water, invert it onto the rinsed butter lettuce leaves, and spoon the dressing over the top.