When I was vacationing in The Keys, I came across this really yummy salad at the hotel where we were staying. It was so good I ordered it two days in a row.  It’s very simple but it had some interesting ingredients that made it special including Marcona almonds and pomegranate seeds.

This was actually the first time I tasted Marcona almonds.  Hailing from Spain, these almonds are larger and flatter and have a really good flavor.  I remember Ina (the Barefoot Contessa) roasting them for a dinner party on her cooking show.  I purchased some at Trader Joe’s that were seasoned with oil and rosemary (very yummy for snacking) but I liked the simplicity of those I had in Florida. They may have been dry roasted as I don’t recall any excess oil and they were darker in color. If you haven’t seen them at your local grocer or specialty grocery store, you can order them online.

You may be saying “where are the pomegranate seeds?” I would have gladly added them but unbeknownst to me, they were out of season as I was making this.  Although pomegranate season is typically October through February, you don’t need to wait that long to make this salad. It’s just as tasty without them. If you want some brightness, add a fruit that provides a similar tartness – like cherries or diced green apple. But it’s awfully hard to replicate those unique little seeds!

Recipe – Makes 1 salad

4 cups of arugula or your favorite greens

1/2 cup of cooked quinoa

1/4 cup of Marcona almonds

1/4 cup of pomegranate seeds

Half of an avocado – split into two equal pieces

1/2 teaspoon of lime juice

Salt and pepper

Take one piece of the avacado and put into blender with lime juice, salt and pepper. Add water if needed to get it to a dressing consistency. Set aside.  Assemble the salad with remaining ingredients except for avocado. Slice remaining avocado half and add to top of salad. Pour dressing over salad.