Saturday, March 19, 2016

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 (


  1. Joyce, I always love to find out what comes out from your garden. It's amazing! You have green fingers and you cook so well. Your kids are really lucky! :D

  2. I love arugula and how lucky you have baby carrot leaves from your garden! This sounds delicious!

  3. Love this salad Joyce !! look amazing !!

  4. How good a real LADY salad ! Compliments!! A hug , Good evening! :-D

  5. Simply plucked some fresh greens from your garden and turned it to refreshing salad to enjoy .... how nice!

  6. Hi Joyce,

    Heard that Malaysia and Singapore are very hot now. This crunchy juicy salad must be very refreshing to eat on those super hot days :p


  7. Joyce, what a versatile dressing! Can use for salads and can use as a drink!