I see avocados as salad food, but my Brazilian friends consider them a dessert. When my friend Geni served it to me in her home, I had serious misgivings. She mashed the fruit until it was smooth, added sugar, and served it chilled. It's a bit like ice cream, and lot better than I expected. In fact, it made me think about avocados in a whole new way, and that's where this salad came from. It's the best of both worlds, tangy and sweet and just plain yummy. I used frozen raspberries; I know that fresh is best, but I live in the North, and fresh is not always possible. This was a very successful dessert salad, but would also work well as a starter.
Recipe:
Halve and avocado and remove the pit. Fill the cavity with raspberries. For the dressing, whip a little sugar and a splash of white wine vinegar into some of your favourite mayo. Drizzle the dressing on just before serving. A little trick for serving; before filling your avocado, check to see how it sits on the plate. If it rocks or rolls, a little slice off the bottom will stabilize it.
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