Orange, Fennel and Avocado Salad

Bahan-bahan (4 porsi)

• 5 ounces spring greens
• 4 clementines*, peeled and separated
• 1 large avocado, peeled, pitted and diced
• 1 small fennel bulb, thinly sliced
• half of a small red onion, peeled and thinly sliced
• 1 cup loosely-packed fresh mint leaves
• 2/3 cup sliced or slivered almonds, toasted
• 3 tablespoons olive oil
• 1 tablespoon freshly-squeezed lemon juice
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon freshly-cracked black pepper