Pomegranate, Clementine and Ricotta Salad with Avocado and Toasted Almonds

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!)