1 (3 oz.) pkg. lemon Jello
1 c. boiling water
1 (8 oz.) can tomato sauce
Pinch of salt
1 tbsp. vinegar
4 sm. stalks diced celery
1 med. onion, diced
1 med. avocado, diced

Dissolve Jello in water. Add tomato sauce, celery, onion, and avocado. Add salt and vinegar. Refrigerate. Make day before serving.

VARIATIONS: Instead of avocado substitute 2 chopped hard cooked eggs or sliced stuffed green olives or both OR instead of avocado substitute small can of shrimp or crab.