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+ servings

Pomegranate, Clementine and Ricotta Salad with Toasted Almonds and Avocado (aka Antioxidant Salad)

Author - Serena Wolf
Prep Time: 10 minutes
Cook Time: 5 minutes
Yields: 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.