Mexicana Salad

Ingredients

2 cups baby spinach
4 cups field greens or california mix greens
pint of cherry tomatoes
1 small red onion very thinly sliced
1/2 cup shelled pistachios
1 small red pepper, diced

~for the dressing~
1 small, ripened avacado pit and skin removed
2 egg yolks
2-3 tbsp olive oil
the juice of one lime
dash or so of cayenne pepper
1/8 tsp of cumin powder
1/8 tsp onion powder
1 clove of garlic
cracked pepper and margarita salt, to taste

Method

Prepare the dressing by mixing the ingredients in a blender or by using an immersion mixer. You can add a little more seasoning or lime here or there to adjust to your own tastes.
Toss the dressing with the spinach, peppers and onions. Top with tomatoes and pistachios to serve.