Arugula Salad with Garlic-Roasted Potatoes, Avocado, and Micro Greens

I have always been a huge fan of potatoes, and there's nothing like a spud with a kick. These quick roast potatoes are sprinkled with spices and added to a salad for a well-balanced bowl that will definitely help you steer clear of the french fries. 

Ingredients (serves 1-2)

• 2 cups arugula
• 1/4 cup cherry tomatoes
• 1/4 large avocado
• A handful of micro greens
• Extra-virgin olive oil
• White Wine Vinegar
• 1 Lemon
• Ingredients for Roasted Potatoes
• 1/2 Russet potato
• Extra-virgin olive oil
• Paprika
• Garlic Powder
• Pepper

1. Preheat oven to 425 degrees Fahrenheit. Chop potatoes into small cubes or wedges. Place on a baking sheet and drizzle with olive oil. Sprinkle with a dash of paprika, garlic powder, and pepper, and bake for 25 to 30 minutes or until they are soft but crisp on the outside.

2. Place arugula into a bowl. Slice cherry tomatoes in half and dice avocado. Add potatoes, tomatoes, and avocado to bowl. Top with micro greens, and drizzle with olive oil, white wine vinegar, and juice of lemon.