Avocado and Arugula Salad

Ingredients:

• 4 ounces arugula (or mixed greens)
• 1 ripe avocado, peeled, cored, and sliced
• 1 small tomato, halved and sliced
• 2 large carrots, cut lengthwise into 1/2-inch slices
• 1/2 tablespoon olive oil
• 2 tablespoons Bragg's Liquid Aminos or Nama Shoyu soy sauce
• 1 tablespoon extra virgin olive oil
• 1 tablespoon sesame seeds
• Salt and pepper (to taste)

Directions:

1. Preheat the oven to 375 degrees Fahrenheit. 
2. Place the sliced carrots on a lightly greased baking dish. Drizzle with olive oil. Place in the oven for 8-10 minutes, or until cooked through and soft. Set aside to cool. 
3. In a small bowl, whisk together the soy sauce, olive oil, and sesame seeds. Season lightly with salt and pepper. 
4. Place the arugula in a large bowl. Dress with the vinaigrette and toss until the leaves are evenly coated. 
5. To serve, place a handful of the greens on a plate and top with sliced tomato, avocado, and carrot strips. Season lightly with salt and pepper before serving.