1 - pound fresh spinach or 1 (10-ounce) package fresh spinach
1 - avocado, peeled and cubed
1 - small jicama, peeled and cut into thin strips (optional)
1/4 - cup safflower or vegetable oil
2 - tablespoons lime juice
2 - cloves garlic, minced
1 - teaspoon chile powder
1/2 - teaspoon sugar
1/4 - teaspoon salt
1/4 - teaspoon ground cumin
1/2 - cup sunflower kernels
- Remove stems from spinach; wash leaves thoroughly, and pat dry. Tear into bite-size pieces.
- Combine spinach, avocado, jicama strips, if desired, in a large bowl; set aside.
- Combine oil and next 6 ingredients in a jar; cover tightly, and shake mixture vigorously.
- Drizzle dressing over salad, and toss gently to coat; sprinkle with sunflower kernels. Serve immediately
Yield: 6 to 8 servings
Note: Sprinkle cut avocado with lemon juice or lime juice to prevent browning.
Recipe By: Linda Magers
From: Clemmons, North Carolina
Book: Southern Living