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Spinach Salad

Spinach Salad with Avocado and Pomegranate

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Course Salads & Sides
Servings 6

Ingredients
  

  • 1 pomegranate
  • 1/4 cup fresh lemon juice
  • 1 tsp dijon mustard
  • 2 tbsp Olive Oil
  • coarse salt and ground pepper
  • 2 bunches flat leaf spinach stems trimmed, well washed and dried
  • 2 tbsp sunflower seeds roasted, hulled
  • 1 organic avocado

Instructions
 

  • Halve pomegranate lengthwise and seed. Working in a bowl of cold water, use your hands to separate seeds from membrane. Membrane will float to the top; discard. Scoop out pomegranate seeds and pat dry.
  • In a large bowl, whisk together 3 tablespoons lemon juice, mustard, and oil; season with salt and pepper. Toss spinach, sunflower seeds, and pomegranate seeds with dressing in bowl. Transfer to a serving platter.
  • Halve avocado and remove pit. Scoop out flesh and thinly slice lengthwise; drizzle with remaining lemon juice. Transfer to plate and arrange salad on top. Serve immediately.