Dressing:

• 3 Tbsp. Chopped Red Onion
• 3 Tbsp. Fresh Chopped Cilantro
• 1/2 Tbsp. Chopped Jalapeño
• 2 Tbsp. Pink Lemon Juice**
• 2 Tbsp. Pink Pomegranate Seeds**
• 6 Tbsp. Champagne Vinegar
• 1 Tsp. Salt
• 1 Tsp. Crushed Red Pepper
• 4 Tbsp. Light Olive Oil

1. Slice half of the red onion and 1 jalapeño into paper thin slices.  Drizzle a few drops of pink lemon juice and sit aside.
2. In a food processor, put the first 8 dressing ingredients until puréed.
3. Slowly add olive oil to create an emulsion.  Set aside.
4. Cut Avocados in half, twist and remove seeds with knife.
5. Thinly slice avocado while still in skin, around 5-6 slices.  Scoop out with large spoon and repeat.
6. To plate:  Take one bunch (about a cup per plate) of baby spinach and create a mound in the middle of the plate. (I usually dress the spinach with a little lemon juice before plating)
7. Lay avocados along side of the spinach, top with sliced red onions and jalapeños (that have been soaking in lemon juice), pink pomegranate seeds, and chopped cilantro.
8. Drizzle about 1-2 tablespoons of dressing per salad and finish with freshly cracked black pepper.
9. Enjoy it!

**Both pink lemons and pink pomegranates may be replaced with meyer or regular lemons, and regular pomegranates.

I found the pink lemons and pink pomegranates at the Civic Center Farmer’s Market in SF.  The pink pomegranates are so similar to a red pomegranate that it doesn’t matter which one you use, I was just going for a pink and green theme.  The pink lemons on the other hand were out of this world!  They almost taste like lemonade…very sweet, tangy, perfect in so many ways.  A mix between a sweet meyer lemon and a regular acidic lemon may create a similar flavor combination.