Simple Green Salad with Lemon Vinaigrette
A Simple Green Salad made with butter lettuce, avocado, cucumber, Parmesan, and roasted tamari almonds.
Ingredients
Salad
- 2 small heads soft lettuce butter lettuce, or similar
- ½ recipe lemon vinaigrette
- 1 Persian cucumber thinly sliced
- ¼ cup shaved Parmesan cheese
- 2 tablespoons pepitas
- 1 avocado thinly sliced
- ¼ cup microgreens
- Flaky sea salt optional
Roasted Tamari Almonds
- ½ cup raw almonds
- ½ tablespoon tamari
Instructions
- Preheat the oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Spread the almonds on the baking sheet and toss with tamari.
- Roast for 10–14 minutes until lightly browned and fragrant.
- Remove from the oven and allow the almonds to cool for 5 minutes.
- Wash and dry the lettuce thoroughly.
- Place the lettuce in a large serving bowl.
- Toss gently with a few spoonfuls of lemon vinaigrette.
- Add the sliced cucumber, shaved Parmesan cheese, pepitas, avocado, and roasted tamari almonds.
- Drizzle with additional dressing as desired.
- Top with fresh microgreens.
- Season with flaky sea salt if desired.
- Serve immediately and enjoy this refreshing Simple Green Salad.
Notes
- Butter lettuce provides a tender texture, but romaine or mixed greens also work well.
- Parmesan can be replaced with Pecorino Romano.
- For a dairy-free version, omit the cheese.
- Serve alongside grilled fish, roasted chicken, or soup.