Molded fruit salad need not be just a bowl of Jell-O with a can of fruit cocktail tossed in. Avocado Lime Salad is a more exciting idea. This not-too-sweet recipe would be a perfect accompaniment to a hearty meat or chicken entree. The combination of pineapple and the lime gelatin mixes perfectly with the bland flavors of mayonnaise and whipped cream. The whole effect is light and fluffy. This is a good one for company. AVOCADO LIME SALAD (6 to 8 servings) 1 box (3 ounce) lime-flavored gelatin 1/2 cup boiling water 1 can (8 1/4 ounces) crushed pineapple 2 tablespoons lemon juice 1/2 teaspoon salt 1/2 cup mayonnaise 1 firm avocado, peeled and diced 3/4 cup heavy cream, whipped Lettuce leaves Extra mayonnaise if desired

In large bowl, add boiling water to gelatin and stir until dissolved. Drain pineapple and stir 1/2 cup of the juice into gelatin mixture. Set aside until mixture starts to thicken. Add pineapple, lemon juice and salt. Fold in mayonnaise and diced avocado. When well blended fold in whipped cream and blend again. Place in 1-quart ring mold which has been lightly oiled and chill at least 4 hours in the refrigerator until firm. Unmold on lettuce leaves and serve with extra mayonnaise if desired. GREEN PEA SALAD (4 to 6 servings) 2 tablespoons oil 1 tablespoon tarragon wine vinegar 1/2 teaspoon salt 1/2 teaspoon sugar 1/4 teaspoon tarragon, crumbled 1 can (8 1/2 ounces) small green peas, drained 1 cup pared, diced, tart-apple 1/2 cup diced celery (1/4-inch dice) 1/2 cup diced, pared cucumber (1/4-inch dice) 1/2 cup green grapes, cut in half, lengthwise 2 tablespoons minced scallions Salad greens

In a small bowl, whisk together oil, vinegar, salt, sugar and tarragon; set aside. In another bowl, combine peas, apple, celery, cucumber, grapes and scallions. Pour dressing over mixture and toss to coat. Cover and chill at least 1 hour, to allow the flavors to blend. Serve on a bed of salad greens. MEXICAN SHRIMP SALAD (4 to 6 servings) 1 pound fresh unpeeled shrimp 1 quart water 6 peppercorns 2 tablespoons lime juice 1 bay leaf 1/2 teaspoon salt 1 can (4 ounces) chopped green chillies 4 green onions chopped 1 small tomato, chopped 2 tablespoons chopped cilantro or parsley leaves Salt and pepper to taste Lettuce leaves Mayonnaise Lime wedges

Wash shrimp thoroughly. In large saucepan bring water to a boil; add peppercorns, 1 tablespoon lime juice, bay leaf and salt. Add shrimp and cook 4 minutes. Drain shrimp reserving liquid. Peel shrimp, removing sand vein in back. Place shrimp in large bowl cover with reserved cooking liquid and chill. Before serving drain shrimp thoroughly and cut in half, if desired.

In large serving bowl toss shrimp with chillies, onions, tomato and cilantro. Sprinkle with remaining juice and salt and pepper to taste. Serve on lettuce leaves with a tablespoon of mayonnaise and a wedge of lime on the side of each serving.