Place the pickled jalapenos in a colander to drain and set aside. This will help them not be too wet, but just wet enough to adhere to the flour mixture later.
Meanwhile, in a large mixing bowl combine the arugula, spinach, cherry tomatoes, onions and cheese (if using). Set aside.
In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, dijon, and a pinch of salt and pepper until well combined. Set aside.
Heat the avocado oil in a large skillet over medium heat.
While the skillet is heating, In a shallow bowl, combine the cassava flour, tapioca flour, salt, paprika and pepper. Stir until well combined and there are no lumps.
Pour the pickled jalapenos into the flour mixture. Using a slotted spoon or fork, toss so that the jalapenos are well coated in the mixture.
Fry the jalapenos in batches. Do not crowd the pan. Fry until golden brown on each side. Remove to a paper towel-lined plate. Set Aside.
To serve, Drizzle the salad with the dressing and toss to combine. Divide the salad amongst two bowls. Top with the pickled jalapenos and the sliced avocado. Enjoy!