Pomegranate and Spinach Salad

Pomegranate season starts in October and goes right through January. This exotic fruit is not only loaded with vitamins, it's also delicious and pretty when mixed in salads.
A few weeks ago I came across this pomegranate and spinach salad recipe in my December "Body and Soul" magazine. It's definitely worth a try, because it was absolutely out of this world. Here's the recipe.
Ingredients;
1 pomegranate
1/4 cup fresh lemon juice
1 teaspoon Dijon mustard
2 tbs extra virgin olive oil
Coarse sea salt and ground pepper
2 bunches flat leaf spinach, stems trimmed, washed and drained
2 tbs roasted sunflower seeds
1 Hass avocado
Halve pomegranate lengthwise and seed. Use your hands to separate seeds from the membrane. Discard membrane and reserve the seeds for the salad.
In a large bowl, whisk together 3 tbs lemon juice, mustard, and oil; season with salt and pepper. Toss spinach, sunflower seeds, and pomegranate seeds together with dressing in bowl. Transfer to a serving platter.
Halve avocado and remove pit. Scoop out flesh and thinly slice lengthwise; drizzle remains of lemon juice over the top and serve immediately.