Ingredients

• 2  red onions, thinly sliced and separated into rings (2 cups)
• 1  teaspoon finely shredded lime peel
• 1/2  cup lime juice
• 2  teaspoons coarse sea or kosher salt
• 1-1/2  cups slivered or sliced almonds
• 3  tablespoons lime juice
• 1  teaspoon chili powder
• 1/4  teaspoon coarse sea or kosher salt
• 1/4  teaspoon cayenne pepper
• 12  ounces baby spinach leaves (18 cups)
• 3  tablespoons balsamic vinegar
• 1  tablespoon olive oil
• 2  ruby red grapefruit, peeled, seeded, and sectioned
• 2  avocados, halved, seeded, peeled and thinly sliced

Directions

1. For pickled onions: In a medium bowl, stir together the red onion with the lime peel, the 1/2 cup juice, and the 2 teaspoons sea salt to coat. Let stand for 30 minutes at room temperature or up to 24 hours in the refrigerator before serving.

2. For spiced almonds: In a small bowl, toss almonds with the 3 tablespoons lime juice, chili powder, the 1/4 teaspoon sea salt, and red pepper. Evenly spread almonds in a foil-lined 15x10x1-inch baking pan. Bake in a 350 degree F oven for 10 to 15 minutes, stirring every 5 minutes, or until toasted. Remove from oven. Cool.

3. To serve, place spinach on a large platter; drizzle with balsamic vinegar and oil. Top with grapefruit and avocados. Drain onions; discard liquid. Top spinach with pickled onions. Sprinkle with spiced almonds. Makes 8 servings.