Arugula, Avocado + Citrus Salad
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.