Simple Green Salad with Lemon Vinaigrette, Tamari Almonds, and Avocado Recipe
A light and refreshing simple green salad featuring butter lettuce, fresh cucumber, shaved Parmesan, avocado, and crunchy roasted tamari almonds, dressed with a zesty lemon vinaigrette. Perfect as a healthy side dish for any meal.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Salad
- 2 small heads of soft lettuce (butter lettuce or similar)
- 1 Persian cucumber, thinly sliced
- ¼ cup shaved Parmesan cheese
- 2 tablespoons pepitas
- 1 avocado, thinly sliced
- ¼ cup microgreens
- Flaky sea salt, optional
Lemon Vinaigrette
- Half recipe of Lemon Vinaigrette (prepare separately)
Roasted Tamari Almonds
- ½ cup raw almonds
- ½ tablespoon tamari
Instructions
- Roast the almonds: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Place the raw almonds on the sheet and toss them with ½ tablespoon tamari to coat evenly. Bake in the oven for 10 to 14 minutes, or until the almonds are browned and fragrant. Remove from the oven and allow to cool for 5 minutes.
- Assemble the salad: In a large bowl, toss the butter lettuce with a few spoonfuls of lemon vinaigrette to coat the greens lightly. Add the thinly sliced Persian cucumber, shaved Parmesan cheese, pepitas, sliced avocado, and the cooled roasted tamari almonds to the bowl. Drizzle with additional lemon vinaigrette as desired and toss gently to combine. Top the salad with microgreens and season with flaky sea salt if preferred. Serve immediately.
Notes
- You can prepare the lemon vinaigrette ahead of time and store it in the refrigerator.
- Adjust the amount of tamari in almonds to your salt preference.
- For a nuttier flavor, almonds can be tossed with a little olive oil before roasting.
- Use fresh microgreens for added texture and nutrition.
- To make the salad vegan, omit the Parmesan cheese or substitute with a vegan alternative.
