Pomegranate, Clementine and Ricotta Salad with Toasted Almonds and Avocado (aka Antioxidant Salad)
Total Time
15 minutes
Prep Time
10 minutes
Cook Time
5 minutes
Rating
0 out of 5 stars
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Ingredients
2 servings
- 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
- 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
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Preparation
Step 1
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.
Step 2
Peel your clementines, removing as much of the white pith as humanly possible, and separate the segments.
Step 3
In a small bowl whisk together all of the ingredients for the dressing.
Step 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.
Step 5
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