This is a great salad for warmer weather.
1 Romaine Heart
1 Red Pepper
1 Red Onion
Cut the romaine heart to a size you can actually eat. Cut the avocados into chunks. The easiest way to do this is cut it in half, de-seed, and cut a grid pattern into it, then scoop the chunks out with a spoon. Roast the red pepper. Only use about half the red onion, but cut to your preference. Chop the pecans. Combine in a salad bowl. Top with dried cherries. As an optional ingredient, you could add grapefruit chunks.
For the dressing, mix a light oil (Safflower or vegetable), squeeze two limes, add a clove of crushed garlic, and a pinch of cumin. Serve on the side.
I usually pair this with a baguette, sliced and grilled in a little bit of olive oil and oregano, and some smoked Gouda cheese.
Edit: Yay! I got people to talk about food.