Simple Green Salad (Print Version)
# Ingredients:
→ Salad Base
01 -
2 small heads of soft lettuce (butter lettuce or similar)
02 -
1 Persian cucumber, thinly sliced
03 -
¼ cup shaved Parmesan cheese
04 -
2 tablespoons pepitas (pumpkin seeds)
05 -
1 avocado, thinly sliced
06 -
¼ cup microgreens
07 -
Flaky sea salt, optional
→ Roasted Tamari Almonds
08 -
½ cup raw almonds
09 -
½ tablespoon tamari
→ Dressing
10 -
Lemon Vinaigrette, half recipe
# Instructions:
01 -
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Place the raw almonds on the sheet and drizzle with tamari, tossing to coat evenly. Bake for 10 to 14 minutes or until the almonds are toasted and fragrant. Remove from the oven and let cool for 5 minutes before using in the salad.
02 -
In a large bowl, combine the lettuce leaves with a few spoonfuls of the lemon vinaigrette, tossing gently to coat. Add the thinly sliced cucumber, shaved Parmesan cheese, pepitas, sliced avocado, and cooled roasted tamari almonds to the bowl.
03 -
Drizzle the salad with additional lemon vinaigrette as desired. Top with microgreens for a fresh, delicate garnish. If desired, season with a light sprinkle of flaky sea salt just before serving to enhance all the flavors.
# Notes:
01 -
This versatile green salad pairs well with almost any main dish, from pasta to grilled meats to hearty soups.
02 -
For best results, use very fresh, crisp lettuce and slice the avocado just before serving to prevent browning.
03 -
The roasted tamari almonds can be made ahead and stored in an airtight container for up to a week.
04 -
If you don't have tamari, you can substitute soy sauce, though the almonds will have a slightly different flavor.