Cucumber blends with lime juice, rice syrup, and mint, then freezes in an ice cream maker into a savory ice that tops hydroponic lettuce, grape tomatoes, and avocado under a bright lime vinaigrette.
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In 2 1/2 quart pot, heat lime juice and rice syrup over medium heat until syrup has dissolved.
Puree cucumber in Vitamix with rice syrup-lime juice mixture, salt, and mint. Blend until smooth.
Transfer mixture to ice cream maker and process until frozen. Set aside in freezer.
In small bowl, combine dressing ingredients – lime juice, rice syrup, salt, and pepper. Slowly whisk in oil until dressing emulsifies.
Arrange salad greens on plate. Scoop cucumber ice into center. Drizzle with dressing. Garnish with tomatoes, avocado, cilantro, and mint leaves.
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