Avocado, pomegranate, and jicama salad

Ingredients

Salad

• 1 (10 oz) bag baby spinach leaves
• 1 medium Hass avocado, peeled and sliced
• 1/2 cup pomegranate seeds
• 1/2 cup finely shaved jicama
• 1/2 cup walnut pieces
• Top with Creamy Avocado Dressing

Dressing

• 2 large Hass Avocados
• 1/4 cup freshly squeezed lemon juice
• 1 cup sour cream
• 1/2 cup extra virgin olive oil
• 1/2 tsp Worcestershire sauce
• 1/3 cup minced onion
• 2 cloves garlic, minced
• 1 tsp salt
• Dash black pepper

Directions

1. Place all ingredients in food processor and blend until smooth
2. Divide spinach into two bowls
3. Arrange avocado, pomegranate, jicama, and walnuts on top of spinach
4. Drizzle with Creamy Avocado Dressing

Image and recipe reprinted with permission from www.backtothebooknutrition.com and www.healthyaperture.com