Simple Green Salad with Lemon Vinaigrette and Tamari Almonds Recipe
A fresh and vibrant simple green salad featuring soft butter lettuce, crisp cucumber, shaved Parmesan, creamy avocado, and crunchy roasted tamari almonds, all dressed in a zesty lemon vinaigrette. This salad is perfect for a light and healthy meal or side dish.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
Roasted Tamari Almonds
- ½ cup raw almonds
- ½ tablespoon tamari
Instructions
- Roast the almonds: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Spread the raw almonds evenly on the sheet and toss them with ½ tablespoon of tamari to coat. Bake for 10 to 14 minutes or until the almonds are browned and aromatic. Remove the tray from the oven and allow the almonds to cool for about 5 minutes.
- Assemble the salad: In a large bowl, gently toss the butter lettuce with a few spoonfuls of the prepared lemon vinaigrette to coat evenly. Add the thinly sliced Persian cucumber, shaved Parmesan cheese, pepitas, sliced avocado, and the roasted tamari almonds. Drizzle additional lemon vinaigrette over the top to your preference. Finally, garnish with microgreens and season with flaky sea salt if desired for an extra burst of flavor.
Notes
- The lemon vinaigrette enhances the freshness of the greens and adds a bright citrusy flavor.
- Roasting the almonds with tamari gives a delicious umami crunch to the salad.
- Use fresh and ripe avocado for the best creamy texture.
- Feel free to substitute pepitas with toasted sunflower seeds or pine nuts.
- This salad can be served as a side dish or a light main course.