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 lime juice fresh
• 2 tablespoons grapefruit juice I just squeeze the juice from each grapefruit after I section it, fresh
• 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 lime juice fresh
• 3 tablespoon honey
• 2 tablespoons olive oil
• 1 small garlic finely minced, clove
• ¼ teaspoon kosher salt
• ⅛ teaspoon black pepper ground

For the salad:

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