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In a blender or food processor, combine all the dressing ingredients except the poppy seeds. Add 1 teaspoon orange zest and 4 tablespoons orange juice. Pulse to blend, then taste and adjust seasonings to preference. Stir in optional poppy seeds. (The dressing is fairly thin, but it adheres to the lettuce/ingredients nicely!) Transfer dressing to a mason jar and store in the fridge until ready to use. Shake before dressing the salad.
Fill a large bowl or salad platter with the mixed greens. Top with peeled and segmented clementines. Add seeded pomegranate arils (see note 2), and chopped or thinly sliced avocado. (If desired, squeeze some fresh lemon juice on the avocado to keep it from browning too quickly.)
Once dressed, this salad does not sit or store well. If you’d like to prepare in advance, read the tips in the blog post. Right before enjoying the salad, toss it with the dressing, almonds, and feta cheese. You may not use all the dressing (depending on how dressed you like your salads).