Avocado and Spinach Salad

Avocado and Spinach Salad
serves 4

for the vinaigrette
3 tablespoons extra virgin olive oil
2 tablespoons fresh-squeezed lime juice
1/4 teaspoon sea salt
1/4 teaspoon coriander
1/4 teaspoon red pepper flakes
1/2 teaspoon chili sauce, or to taste

Whisk the lime juice, salt, spices, and chili sauce into the olive oil until thick and nicely emulsified.

for the salad
4 cups baby spinach
2 avocados, sliced
1 – 2 teaspoons extra virgin olive oil
1/4 cup raw hulled pepitas
1/4 cup minced red onion
pinch of sea salt

Heat a small skillet over medium-high heat. Add a teaspoon of olive oil and then add the pepitas. Sprinkle with sea salt, and stir pepitas until they brown and begin to pop. Remove to a bowl. In the same skillet, quickly saute the red onions, adding more olive oil, if needed, and a pinch of sea salt. Cook for 2 – 3 minutes. Set aside.

Place the spinach in a large bowl and drizzle with dressing. Turn leaves to coat. Toss with warm pepitas and onions and top with avocado slices. Drizzle with a bit more dressing, and serve.