Ingredients:
1 medium, tart apple
3 tablespoons fresh lemon juice
1 small ripe avocado
3 tablespoons olive oil
2 cups thickly sliced onion rings (any type of onion is fine)
1½ teaspoons cumin seeds
½ pound cleaned, stemmed spinach – in a large bowl
½ teaspoon sea salt
Freshly ground pepper
Directions:
1. Cut the apple into thin slices on a plate and drizzle with about 2 teaspoons lemon juice. Cover the plate tightly with plastic wrap and refrigerate.
2. Pour the remaining lemon juice onto a second plate. Peel and slice the avocado, then place the slices in the lemon juice and turn them over until they are well coated. Set aside.
3. Heat the olive oil in a medium skillet. When it is very hot add the onion rings and cook over high heat for 2-3 minutes. Sprinkle in the cumin seeds, and cook for just a minute longer.
4. Add the hot onion and cumin to the spinach, and toss until thoroughly mixed. Sprinkle with salt as you toss. The spinach will begin to wilt on contact. To speed this process along, be sure to include every last drop of the flavorful oil – add some of the spinach directly into the pan and swish it around a little, then return it to the bowl.
5. Gently mix in the avocado, including all of the lemon juice, and the apple. Grind generous amounts of black pepper, and serve right away.
Serves 4-6