Recipe: Avocado and Lemongrass Sorbet Salad with Berry Vinaigrette

AVOCADO AND LEMONGRASS SORBET SALAD
WITH BERRY VINAIGRETTE

FOR THE SORBET:
1 cup sugar
1/2 cup corn syrup
2 cup water
2 Calavo avocados, seeded and peeled
2 tsp. lemongrass, fine brunoise (very finely chopped)
1 tbsp. sweetened lime juice
FOR THE VINAIGRETTE:
1/4 cup fresh raspberries or strawberries
1/3 cup champagne vinegar
2/3 cup grape seed oil
2 tsp. sugar
salt and pepper to taste
FOR THE SALAD:
salad greens
fresh strawberries or raspberries

TO PREPARE THE SORBET:
Bring sugar, corn syrup and water to a boil then remove from heat. Cool.

Mix avocado, lemongrass and sweetened lime juice in a food processor until smooth. Combine with the sugar mixture and place into sorbet or ice cream maker and follow manufacturer's directions.

TO PREPARE THE VINAIGRETTE:
Puree raspberries (or strawberries) then whisk champagne vinegar, grape seed oil and sugar together and chill.

TO PREPARE THE SALAD:
Place winter greens and fresh raspberries in center of chilled plate.

Quenell (shape into rounded ovals using two spoons) or scoop small portions of sorbet onto the greens. Drizzle with vinaigrette. Top with fresh raspberries (or strawberries) and place them around the plate.

Source: Calavo Growers, Inc.