Pomegranate, Clementine and Ricotta Salad with Toasted Almonds and Avocado (aka Antioxidant Salad)
The combination of tart-sweet pomegranate and clementines, peppery arugula, creamy avocado, and crunchy toasted almonds is heavenly, and the mild and slightly sweet taste of fresh ricotta adds the perfect finishing touch to this bright, fancy salad.
Servings: 2 large salads, 4 side salads
Ingredients
- ¼ cup sliced almonds toasted
- 2 clementines or 1 navel orange if you can’t get your paws on clementines, peeled and segmented
- 5 ounces arugula
- ½ cup pomegranate arils
- ½ avocado chopped
- ¼ cup fresh ricotta cheese
For the dressing:
- 2 tablespoons avocado oil Yes, you can use olive oil if you must
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- Salt and fresh ground pepper to taste
Instructions
- Start by toasting the almonds. Heat a non-stick pan over medium heat. (Do not put any oil in the pan!) When hot, add the almonds and toast, shaking occasionally for 3-4 minutes until they are lightly browned. Set aside until ready to use.
- Peel your clementines, removing as much of the white pith as humanly possible, and separate the segments.
- In a small bowl whisk together all of the ingredients for the dressing.
- In a large bowl toss the arugula, toasted almonds, Clementine segments, pomegranate arils, avocado and ricotta. Drizzle with the dressing and gently toss again. Serve immediately.