Pomegranate, Clementine And Ricotta Salad With Avocado And Toasted Almonds

• 1/4 cups Sliced Almonds, Toasted
• 2 whole Clementines, Peeled And Segmented
• 5 ounces, fluid Arugula
• 1/2 cups Pomegranate Arils
• 1/2 whole Avocado, Chopped
• 1/4 cups Fresh Ricotta Cheese
• FOR THE DRESSING:
• 2 Tablespoons Avocado Oil (or Extra Virgin Olive Oil)
• 2 Tablespoons Fresh Lemon Juice
• 1 teaspoon Honey
• 1 pinch Salt
• 1 pinch Fresh Ground Pepper

1. Start by toasting the almonds. Heat a nonstick 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.
2. Peel clementines, removing as much of the white pith as humanly possible, and separate the segments.
3. In a small bowl, whisk together all of the ingredients for the dressing.
4. 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. (Feel free to add 1/2 cup cooked quinoa or some grilled chicken breast if you want a more substantial meal!)

ubc, clementines, arugula, pomegranate arils, avocado, ubc, dressing, avocado oil, lemon juice, honey, salt, fresh ground pepper

Taken from tastykitchen.com/recipes/salads/pomegranate-clementine-and-ricotta-salad-with-avocado-and-toasted-almonds/ (may not work)