3 to 4 ClemenGold® fruit, peeled, segmented and tossed with a little olive oil
2 avocados, halved and sliced
1/4 cup red onion, sliced vertically
1/2 cup pomegranate arils
½ cup sliced almonds, toasted in a pan
Dressing:
1/4 cup olive oil
2 tbsp. red wine vinegar
2 tbsp. honey
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. dried mustard
a pinch of cayenne
Method:
In a small jar combine the olive oil, red wine vinegar, honey, kosher salt, black pepper, onion powder, garlic powder, mustard and cayenne. Whisk or shake to combine.
In a large bowl toss the salad greens and onion with 1 tablespoon of the dressing.
Plate up the salad and top with ClemenGold® segments, pomegranate arils, almonds and nestle the avocados along the side before drizzling with a little more of the dressing. Season with a little bit of salt to cut the sweetness before serving.
