Roasted Carrot, Avocado and Arugula Salad

I work up early this morning. A run around Central Park, perhaps? A quick check of the temperature. 23 degrees…Fahrenheit. Umm, that won’t be happening. In fact, I won’t be leaving the apartment today.

Today’s meals will consist of food already resident in the refrigerator.  While I’m not much of a meal planner, there are some foods that are consistently present in my kitchen – organic greens, lemons, avocados and raw nuts. A simple salad can always be concocted.

During fall and winter, root vegetables like to bred in my refrigerator. Organic multi-colored carrots were begging to be used today. They wanted to show off their carotenoids to the avocado. The avocado was impressed. She said, “hey baby, your yellow pigments need my green fats for better absorption, wanna pair up?”

The upstate New York carrots excitedly accepted this offer. They said, let me get warm for you, jumped in my oven, then 30 minutes later, they splayed themselves over the arugula. The avocado slid-up behind the carrots and whispered…”we need some dressing.”

My lemons heard the call. They got all juicy, flirted with with olive oil, and danced with the honey. This little number made its way over to the arugula and poured itself over the avocado and carrots. The vegetables let out a sigh…They were complete. They could now be fully digested and their nutrients absorbed.

Strange things happen when the temperature drops below freezing…

Photo Credit: Dana James


  • 3 handfuls of wild arugula
  • 1/3 avocado
  • 3 roasted carrots, quartered
  • 5 macadamia nuts, halved
  • 2 tbl EVOO
  • juice of a whole lemon
  • dash honey



Roast carrots as per cumin carrot recipe. Assemble arugula on a pretty plate. Add roasted carrots, sliced avocado and halved macadamia nuts. Combine EVOO, lemon juice and honey in a glass/jar. Whisk vigorously.

Pour half of the dressing over the salad. Serve.