Green Olive-Cucumber Salad

This is a proper retro gelatin salad from the era when Jell-O molds held court at every potluck. Lime-flavored gelatin gets spiked with lemon juice and zest, then loaded with chopped cucumber and onion-stuffed green olives for a surprisingly savory, tangy side dish that’s nothing like dessert despite its jiggly presentation.

The cucumber and olives get folded in after the gelatin has partially set, not when it’s still liquid. This is the step most people rush, and it’s the reason their add-ins sink to the bottom of the mold. Wait until the gelatin is the consistency of raw egg whites, thick enough to suspend the pieces evenly throughout.

Lime gelatin and green olives sounds odd on paper, but the briny, salty olives against the sweet-tart lime base actually works. The lemon juice and grated onion sharpen everything up so the finished mold reads as a savory side, not a confused dessert.

Chef Tips

• Chill until “slightly thickened” before adding the mix-ins. This takes about 45 minutes to an hour in the fridge. Test by dragging a spoon through. If the line holds for a moment before filling in, it’s ready.
• Chop the cucumber small. Large chunks throw off the gelatin’s ability to set firmly and create weak spots in the mold.
• Spray the mold lightly with cooking spray before pouring in the gelatin. This makes unmolding dramatically easier.
• To unmold, dip the bottom of the mold in warm water for 10 seconds, place the serving plate on top, and flip quickly. One firm shake and it should release.

Variations

• Use lemon gelatin instead of lime for a more citrus-forward, less green-colored mold.
• Add diced celery for extra crunch alongside the cucumber.
• Swap onion-stuffed olives for pimento-stuffed for a milder olive flavor with a pop of red color.