Description
A simple, fresh, and light green salad featuring soft butter lettuce, crisp cucumber, creamy avocado, shaved Parmesan, crunchy pepitas, and roasted tamari almonds. Tossed in a tangy lemon vinaigrette and topped with delicate microgreens, this salad makes a perfect, refreshing side dish that pairs well with a wide variety of meals.
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)
- Lemon juice, olive oil, salt, pepper, and any basics used in vinaigrette (not specified in the original recipe)
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. Spread the raw almonds on the sheet and toss them with ½ tablespoon of tamari to coat evenly. Bake for 10 to 14 minutes until they are browned and toasted. Remove from the oven and allow the almonds to cool for 5 minutes before adding to the salad.
- Assemble the salad: In a large mixing bowl, toss the butter lettuce with a few spoonfuls of the lemon vinaigrette to lightly coat the leaves. Add the thinly sliced Persian cucumber, shaved Parmesan cheese, pepitas, sliced avocado, and the cooled roasted tamari almonds. Drizzle additional lemon vinaigrette over the salad to taste, then top with microgreens. Finish by seasoning with flaky sea salt if desired, and gently toss before serving.
Notes
- Use butter lettuce for a tender, soft texture that perfectly complements the crunchy ingredients.
- The lemon vinaigrette can be prepared ahead of time and stored refrigerated for up to a week.
- Roasted tamari almonds add a savory, crunchy element and can be substituted with other nuts if preferred.
- Flaky sea salt adds a nice texture and burst of flavor but is optional depending on dietary preferences.
- For a vegan version, omit the Parmesan or substitute with a plant-based cheese alternative.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
