Jicama-Grapefruit Salad

Serves:

• Dressing:
• 1/4 cup fresh lime juice
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon black pepper
• Salad:
• 1 cup thinly sliced red onion
• 1 ripe avocado (8 ounces), halved, seeded, peeled and sliced
• 8 ounces jicama, peeled and cut in 3/8-inch sticks (3 cups)
• 1 ripe mango, peeled, cut from pit and diced
• 2 pink or red grapefruits, peeled and cut in sections
• 8 cups loosely packed torn spinach leaves