Whisk lime juice, oil, cilantro, sugar, cumin, salt and pepper in a large serving bowl. Stir in avocado and red onion. Lay spinach on top. (Salad can be prepared and refrigerated up to 2 hours ahead.) Toss just before serving.
This salad was so flavorful. I omitted the onion since I didn't have it and used chopped celery for some crunch and texture. I let the celery and avocado sit in dressing, topped with spinach, and refrigerated until ready to eat, then tossed all together. I used about half the oil it called for, and still so delicious.
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