Saturday, December 25, 2010

Arugula, Avocado + Citrus Salad

This is a wonderful and simple winter salad right when citrus is at its peak. The almonds add a nice crunch and the olives a good salty bite that pairs well with the creamy avocado. 

Arugula, Avocado + Citrus Salad
Serves 2

1 bunch baby arugula, washed and dried
1 clementine, peeled, separated into segments and cut into bite-sized pieces
1 avocado, pitted and diced
black kalamata olives, sliced
slivered almonds, toasted
4 Tbsp, or more, extra virgin olive oil
juice from 1/2 lemon
1 tsp dijon mustard
sea salt and black pepper, to taste

To make the dressing, combine the dijon mustard and the lemon juice in a bowl. Whisk in the olive oil until it emulsifies. Season with sea salt and freshly ground black pepper.

Place the arugula, avocado and olives in a bowl. Toss with dressing and top with toasted almonds. Serve immediately.

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