Karen's Grapefruit Avocado Salad with Honey Lime Dressing

For the pickled red onions:

• 1 medium red onion sliced in half then peeled and sliced into ⅛ inch wedges
• 2 tablespoons fresh lime juice
• 2 tablespoons fresh grapefruit juice I just squeeze the juice from each grapefruit after I section it.
• 2 teaspoons sugar
• ¼ teaspoon kosher salt

For the plumped dried cranberries:

• ⅓ cup dried cranberries
• 2 teaspoons of water

For the honey lime dressing:

• 3 tablespoons fresh lime juice
• 3 tablespoon honey
• 2 tablespoons olive oil
• 1 small clove garlic finely minced
• ¼ teaspoon kosher salt
• ⅛ teaspoon ground black pepper

For the salad:

• 5 ounces baby arugula or other greens of choice about 5-6 cups
• 1 large ripe avocado peeled, pitted and thinly sliced
• 2 medium pink or ruby peel removed and segmented into wedges.
• plumped dried cranberries from above
• pickled red onions from above
• ⅓ cup salted roasted pitachios, or another nut of your choice