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close up on buffet salad

Band Mother Buffet Salad

  • Author: Teri Turner
  • Prep Time: 15 minutes
  • Chilling Time: Overnight
  • Total Time: 15 minutes
  • Yield: 8 servings
  • Category: Side Dish
  • Method: Fridge
  • Diet: Gluten Free


This is a family recipe that is perfect for the holidays. It’s easy to make, and it is always a big hit!


For the Mold:

  •   2 packages lime jello
  •   2 cups boiling water
  •   2 avocados, mashed
  •   1 large package cream cheese
  •   1 cup mayo
  •   2 cups diced celery
  •   1 green pepper diced
  •   1 small onion, minced

For the Seafood Sauce:

  •   ½ cup heavy cream
  •   ½ cup chili sauce
  •   Ketchup to taste
  •   1 teaspoon curry powder
  •   Dash Worcestershire
  •   Salt, pepper
  •   1 cup mayo

Can Serve With:

  •   2 pounds cooked shrimp
  •   1 can crab meat
  •   Green grapes, raw cranberries, or pomegranate arils


  1.   Dissolve jello in very hot water and let cool for five minutes.
  2.   In a blender, blend the avocados, cream cheese, mayo, and jello.
  3.   Fold the mixture with the celery, green pepper, and onion in a mixing bowl. Add to a greased mold and let set overnight.
  4.   Make the sauce. Whip the heavy cream until there are soft peaks and fold in the rest of the ingredients. Refrigerate overnight.
  5.   When ready to serve, demold the pan by submerging the mold into warm water for 10 seconds, but only half way up the mold. Jiggle the mold and then flip it onto a serving platter. If the mold does not release, place a warm towel over the mold on the platter and gently rotate the pan until it releases.
  6.   Serve on a bed of greens. Spoon sauce over the jello but save some of the sauce for dipping.
  7.   Serve with green grapes and shrimp alternating in sections around the mold. Garnish with cranberries or pomegranates. It is also delicious with crab meat.  

Keywords: buffet salad, jello salad