1/2 pound baby spinach leaves
1 ripe avocado, peeled and sliced
5 paper-thin slices red onion, finely chopped
1 tbsp. freshly squeezed lemon juice
1 tbsp. extra virgin olive oil
1/2 teaspoon water
1. Add the first three ingredients to a large salad bowl.
2. Whisk together the lemon juice and olive oil.
3. Add the water to the dressing.
Just before serving, pour the dressing over the salad and mix well, coating all of the spinach leaves.