Best Avocado Mousse And Prawns Recipes

AVOCADO MOUSSE

Avocado Mousse image

This avocado mousse is really easy to whip together and has so much rich, tangy, and zesty flavor. Super versatile, my favorite ways to use it are as a taco, burrito bowl, or fajita topping, or switch it up for a salad dressing (it's particularly good in a Cobb salad), a dip for a crudite platter, or spread on a sandwich or burger.

Provided by Stirs and Stripes

Categories Sauces and Condiments

Time 5m

Yield 6

Number Of Ingredients 6

Ingredients

2 medium ripe avocados, cubed
¼ cup Greek yogurt
1 medium lime, juiced
1 ½ tablespoons apple cider vinegar
½ teaspoon salt
ground black pepper to taste

Steps:

Combine avocados, yogurt, lime, vinegar, salt, and pepper in a food processor or blender. Pulse together until avocado is totally blended and smooth and consistency is thick and whipped.

Nutrition Facts : Calories 15 calories, Carbohydrate 1.5 g, Cholesterol 1.9 mg, Fat 0.9 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 0.4 g, Sodium 199.6 mg, Sugar 0.5 g

AVOCADO MOUSSE WITH SHRIMP SAUCE

Avocado Mousse With Shrimp Sauce image

Provided by Nancy Harmon Jenkins

Categories appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1/2 cup cold water
3 envelopes unflavored gelatin
1 1/2 cups hot water
1 15-ounce can plain tomato sauce
1 tablespoon white vinegar
1 teaspoon salt, or to taste
1/4 cup mayonnaise
2 tablespoons olive oil
4 tablespoons fresh lemon juice
2 ripe avocados
Unflavored salad oil for coating pan
Shrimp sauce (see recipe)

Steps:

Thoroughly mix the cold water and gelatin, and set aside for 5 minutes. Add the hot water, and stir continuouslyuntil the gelatin has dissolved, about 3 minutes. Add the tomato sauce, vinegar, salt, mayonnaise, olive oil and lemon juice, and mix well. Cover the bowl with foil or plastic wrap, and place in the freezer until the mixture has jelled to the consistency of thick cream, about 20 minutes.
Peel the avocados, and cut into 1/2-inch squares. Fold the cubes gently into the tomato mixture.
Lightly grease the inside of a tube pan. Pour the mixture into the pan, cover, and chill until firm, about 2 hours.
When ready to serve, unmold onto a serving platter, and pour the cold shrimp sauce into the center and around the outside of the mold. Garnish with 6 shrimp reserved from shrimp sauce recipe that follows.

Nutrition Facts : @context http, Calories 275, UnsaturatedFat 21 grams, Carbohydrate 10 grams, Fat 25 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 581 milligrams, Sugar 3 grams, TransFat 0 grams