Winter salad with avocado, pomegranate and almonds

Indulge in a delightful winter salad featuring creamy avocado, tangy pomegranate, and crunchy almonds for a burst of flavors and textures.

Ingredients:

• 1/4 cup Champagne vinegar
• 2 tablespoons minced shallot
• 1 tablespoon minced preserved lemon peel (see Note)
• 1 tablespoon Dijon mustard
• 1/2 teaspoon kosher salt
• 2/3 cup extra-virgin olive oil
• 510g Little Gem or romaine lettuce (about 16 cups), torn into bite-size pieces
• 1 Hass avocado—halved, pitted and thinly sliced lengthwise
• 1 fennel bulb—halved lengthwise, cored and very thinly sliced
• 1/2 cup marcona almonds
• 1/2 cup pomegranate seeds
• Maldon salt, for sprinkling
• Freshly ground pepper

Instructions:

1. Combine the vinegar, shallot, preserved lemon, mustard, and kosher salt in a bowl. Gradually pour in the olive oil while whisking continuously until everything is well combined.
2. Mix the lettuce, avocado, fennel, and 1/4 cup each of almonds and pomegranate seeds in a big bowl. Add 1/2 cup of the dressing and toss everything together. Move the mixture to a serving platter and decorate with the rest of the almonds and pomegranate seeds. Season with Maldon salt and pepper. Serve with the extra dressing on the side.

Summary:

• Calories: 2330 kcal
• Fat: 214 g
• Protein: 34 g
• Carbs: 99 g
• Potassium: 4697 mg
• Magnesium: 428 mg