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
- 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.
- Peel 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. (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)