Photo: Anna Pelzer
Pomegranate, Clementine and Ricotta Salad with Avocado and Toasted Almonds
11 ingredients
10 min + 5 min
2
openrecipes
This simple salad is beautiful, delicious and bursting with antioxidants. The perfect light meal or healthy side!
Estimated Nutrition (whole recipe, rough)
817
Calories
17g
Protein
61g
Fat
57g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Avocado Oil | 1 tbsp (14g) | 124 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Honey | 1 tbsp (21g) | 64 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Arugula | 1 cup (20g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Clementine | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¼ cups Sliced Almonds, Toasted
- 2 whole Clementines, Peeled And Segmented
- 5 ounces, fluid Arugula
- ½ cups Pomegranate Arils
- ½ whole Avocado, Chopped
- ¼ cups Fresh Ricotta Cheese
- 2 Tablespoons FOR THE DRESSING:
- 2 Tablespoons Avocado Oil (or Extra Virgin Olive Oil)
- 1 teaspoon Fresh Lemon Juice
- 1 pinch Honey
- 1 pinch Salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes