2clementinesor 1 navel orange if you can’t get your paws on clementines, peeled and segmented
5ouncesarugula
½cuppomegranate arils
½avocadochopped
¼cupfresh ricotta cheese
For the dressing:
2tablespoonsavocado oilYes, you can use olive oil if you must
2tablespoonsfresh lemon juice
1teaspoonhoney
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.