Arugula, Carrot Greens, Apple and Almond Salad with Honey-Lemon Dressing

This is a simple salad, and it is really nice and refreshing. I've made this a number of times, using different salad greens. The Honey-Lemon dressing is very simple, just a mixture of honey, lemon juice and a pinch of salt. 

Here, I have used baby arugula leaves, young tender leaves from my carrot plants, green apple and chopped toasted almonds. 

Simply mix the Honey-Lemon dressing and drizzle over the salad ingredients and enjoy! This is simple and refreshing. The Honey-Lemon dressing is especially good drizzled over bitter salad greens like frisee. My kids love this dressing and sometimes when we have roasted chicken for dinner, I would make a simple salad of just a mixed leafy greens and reds, with a bowl of the Honey-Lemon dressing at the side, and let them drizzle over their salad as much as they want. If you prefer a sweet dressing, simply add more honey, or for a more lemony dressing, reduce the honey and add more lemon juice.

If there's any Honey-Lemon dressing leftover, you can always add some water, cubes of ice and you would have a refreshing honey-lemon drink! Or you could add a tablespoon or two into your cup of plain tea, and you would have Honey-Lemon Tea! You may need to add more honey if you are making it into drinks. 

From my container garden : Baby Arugula Leaves and young tender leaves from my carrot plants.

Arugula, Carrot Greens, Apple and Almond Salad with Honey-Lemon Dressing
(by kitchen flavours)
a large handful of fresh baby arugula leaves
a few sprigs of young tender carrot leaves, use only the leaves
(or replace the augula and carrot leaves with a bunch of any salad greens)
1 medium green apple
some toasted almonds, chopped
juice of half a lemon
3 to 4 tablespoons honey, or to taste
pinch of salt

Prepare the honey-lemon dressing by mixing in a bowl, the lemon juice, honey and salt to taste. Stir till evenly combine.

Cut apple into quarters, remove the core, then sliced thinly. Put into a serving bowl and mix with the arugula and carrot leaves. Drizzle with a few tablespoons of the honey-lemon dressing, mix to combine.  Scatter with the chopped toasted almond and drizzle more honey-lemon dressing. You may not need to use all of the honey-lemon dressing, if there's any extra, make it into a cold drink by adding some water and ice cubes, and enjoy it with your salad!

This post is linked to the event Little Thumbs Up (March 2015 Event: Honey) organized by Zoe (Bake for Happy Kids) and Doreen (My Little Favourite DIY) and hosted by Joyce (joycescapade.com).