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Spinach salad
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| Large bunch | spinach, washed and chopped |
| 1 large | red onion, thinly sliced |
| Arrange in layers in a bowl. Dressing | |
| 3 T | fresh lemon juicy |
| 1 T | extra-virgin olive oil |
| 1 T | water |
| 1 t | Dijon mustard |
| 1 | ripe Hass avocado, cut in half, pitted, peeled |
| Pinch | cayenne pepper |
| Salt | |
Directions
In blender, combine lemon juice, oil, water, mustard, half of avocado, cayenne pepper, and 1/4 teaspoon salt. Puree until smooth, scraping container occasionally. Stir in parsley and chives.
In large bowl, toss spinach, celery, pepper, beans, and tuna with dressing. Divide among serving plates.
Thinly slice remaining avocado and arrange on top of salads. Top with toasted pecans or sunflower seeds.
Toasted pecans?
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