I absolutely love how fresh and vibrant this Simple Green Salad with Roasted Tamari Almonds and Lemon Vinaigrette Recipe turns out every time. It’s one of those salads that feels both light and luxurious, thanks to the crisp butter lettuce paired with the salty, crunchy tamari almonds. When you’re craving something healthy but crave a little excitement, this salad brings that perfect balance effortlessly.
What makes this recipe especially worth trying is how quick it is to pull together — just about 30 minutes from start to finish — yet it feels like something you’d order at a fancy café. I often whip this up for easy weeknight dinners or when friends drop by unexpectedly. You’ll find that the lemon vinaigrette brightens everything up, making every bite pop with fresh, zesty flavor.
Why You’ll Love This Recipe
- Effortlessly Balanced Flavors: The bright lemon vinaigrette and tamari almonds add zing and crunch to tender greens.
- Fast and Simple: Ready in about 30 minutes, perfect for busy weeknights or last-minute gatherings.
- Versatile and Fresh: You can easily swap ingredients based on what you have on hand or seasonal produce.
- Satisfying and Nutritious: Packed with good fats from avocado and protein-rich almonds for a nourishing boost.
Ingredients You’ll Need
Most ingredients here are super fresh and simple, allowing the salad’s natural flavors to shine. When shopping, I always go for the freshest butter lettuce and ripe avocado I can find — they make all the difference.
- Butter Lettuce: Choose small heads that are tender and not bruised for the best texture.
- Lemon Vinaigrette: A homemade dressing with fresh lemon juice brightens everything up.
- Persian Cucumber: Thin slices add crunch without overpowering the salad.
- Parmesan Cheese: Shaved Parmesan adds a salty richness that balances the tangy vinaigrette.
- Pepitas: These toasted pumpkin seeds bring extra crunch and a subtle nutty flavor.
- Avocado: Thinly sliced avocado delivers creaminess and healthy fats.
- Microgreens: For a fresh, peppery finish and a beautiful pop of color.
- Flaky Sea Salt (optional): Use sparingly to enhance all the flavors.
- Raw Almonds: The base for the roasted tamari almonds — the flavor star of the salad.
- Tamari: Adds an umami-rich, salty coating to the almonds, elevating the salad’s crunch factor.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
I love how easy it is to tweak this Simple Green Salad with Roasted Tamari Almonds and Lemon Vinaigrette Recipe to suit your mood or pantry. Whether you want to keep it vegan, add some sweet elements, or boost the protein, there’s plenty of room to make it your own!
- Adding Protein: I’ve often tossed in grilled chicken or chickpeas when I want this salad to be a complete meal.
- Swap Greens: Try baby arugula or spinach for a peppery or earthy twist that changes the salad feel.
- Nuts Swap: If you’re not a fan of almonds, roasted cashews or walnuts with tamari work beautifully, too.
- Seasonal Fruit: In summer, I add sliced strawberries or mango for a sweet pop that my family adores.
How to Make Simple Green Salad with Roasted Tamari Almonds and Lemon Vinaigrette Recipe
Step 1: Roast the Tamari Almonds
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper — this keeps everything from sticking and makes cleanup easy. Toss the raw almonds with tamari until evenly coated, then spread them out in a single layer on the sheet. Roast for 10 to 14 minutes, keeping an eye on their color so they don’t burn. You want them nicely browned for maximum flavor and crunch. Once out, let them cool for about 5 minutes — this also helps them crisp up perfectly.
Step 2: Prep the Salad Base
While the almonds roast, rinse and gently tear your butter lettuce into bite-sized pieces. Don’t bruise them by chopping too roughly — I like to hand-tear for the best texture. In a large bowl, toss the lettuce with a few spoonfuls of lemon vinaigrette to get every leaf lightly dressed and bright.
Step 3: Layer the Salad Ingredients
Next, add the thinly sliced Persian cucumber, shaved Parmesan, and pepitas on top of your dressed greens. Drizzle a little more lemon vinaigrette over everything — I always find this extra splash lifts the flavors before adding the final ingredients. Gently place your thin avocado slices across the salad, then sprinkle your cooled roasted tamari almonds on top. Last, scatter the microgreens for a fresh, colorful finish. Season with flaky sea salt to taste, which adds a nice crunchy pop and depth.
Pro Tips for Making Simple Green Salad with Roasted Tamari Almonds and Lemon Vinaigrette Recipe
- Roasting Consistency: Toss the almonds halfway through roasting to ensure they brown evenly without burning.
- Vinaigrette Balance: I always taste my lemon vinaigrette for acidity and sweetness — if it’s too sharp, a touch of honey smooths it out beautifully.
- Lettuce Handling: Be gentle when tossing your greens so they don’t bruise or get soggy.
- Timing: Add the creamy avocado right before serving to keep it fresh and prevent browning.
How to Serve Simple Green Salad with Roasted Tamari Almonds and Lemon Vinaigrette Recipe
Garnishes
My go-to garnishes here are a sprinkle of flaky sea salt and some extra microgreens for a peppery lift. Sometimes if I want a little more texture, I add toasted pepitas on top for that satisfying crunch. Lemon zest also works wonders if you want an extra citrus punch!
Side Dishes
This salad pairs beautifully with grilled salmon or chicken breast for a light dinner. I’ve also served it alongside warm whole-grain bread or as a refreshing side to roasted vegetables. When we have a casual lunch, I love presenting it with a bowl of tomato soup — such a cozy combo!
Creative Ways to Present
For special occasions, I’ve arranged this salad in a big glass bowl so the layers show — the green, the creamy avocado, and the golden almonds really pop visually. Another fun idea is to serve it in mini mason jars for a party — they look adorable and everyone gets a perfect personal portion.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is rare in my house!), store the salad components separately—keep the greens and avocado in one container and the roasted tamari almonds in another to maintain their crunch. Dress the salad only right before serving again to avoid sogginess.
Freezing
This salad isn’t great for freezing because the fresh greens and avocado won’t thaw well—they’ll get mushy. I recommend enjoying this salad fresh for the best texture and flavor.
Reheating
Since this is a fresh salad, reheating isn’t necessary or recommended. If you want to reheat your roasted tamari almonds, pop them in a warm oven for a few minutes to revive their crunch before adding them back on.
FAQs
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Can I use roasted almonds instead of raw almonds to make the tamari almonds?
You can, but I prefer starting with raw almonds so the tamari flavor gets baked right in during roasting. Using pre-roasted almonds means you’ll mostly get a tamari glaze on the outside without that fresh roasted crunch and aroma.
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What can I substitute if I don’t have tamari?
If you don’t have tamari, regular soy sauce works well too, though tamari is gluten-free and has a richer flavor. You can also try coconut aminos for a soy-free, slightly sweeter option.
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Is there a vegan version of this salad?
Absolutely! Simply omit the Parmesan cheese or replace it with a plant-based alternative. The tamari almonds and lemon vinaigrette keep the salad flavorful and satisfying without any animal products.
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Can I prepare the lemon vinaigrette ahead of time?
Yes, the vinaigrette tastes even better after it rests for a few hours or overnight in the fridge. Just give it a good shake before using. I usually make a batch ahead to save time when assembling the salad.
Final Thoughts
This Simple Green Salad with Roasted Tamari Almonds and Lemon Vinaigrette Recipe really feels like a little celebration of fresh, bright ingredients coming together. It’s one of those go-to recipes that always impresses without requiring much fuss, and I find myself returning to it whenever I want something healthy that doesn’t skimp on flavor. I hope you enjoy making it as much as I do — it’s like a tasty little reminder that salads can be fun, crunchy, and a total crowd-pleaser!
PrintSimple Green Salad with Roasted Tamari Almonds and Lemon Vinaigrette Recipe
A fresh and vibrant Simple Green Salad featuring butter lettuce, fresh cucumber, creamy avocado, and a tangy lemon vinaigrette, complemented by crunchy roasted tamari almonds and pepitas for added texture and flavor. Perfect as a light meal or side dish.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 4 servings
- 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
- 1/4 cup shaved Parmesan cheese
- 2 tablespoons pepitas
- 1 avocado, thinly sliced
- 1/4 cup microgreens
- Flaky sea salt, optional
Roasted Tamari Almonds
- 1/2 cup raw almonds
- 1/2 tablespoon tamari
Lemon Vinaigrette
- Half recipe of lemon vinaigrette (ingredients not specified in article)
Instructions
- Roast the almonds: Preheat the oven to 350°F and line a baking sheet with parchment paper. Place the raw almonds on the sheet and toss them with ½ tablespoon of tamari to coat evenly. Bake for 10 to 14 minutes or until the almonds are browned and fragrant. Remove from the oven and let cool for 5 minutes before assembling the salad.
- Assemble the salad: In a large bowl, gently toss the butter lettuce with a few spoonfuls of the lemon vinaigrette to lightly dress the greens. Add the thinly sliced Persian cucumber, shaved Parmesan cheese, pepitas, sliced avocado, and the cooled roasted tamari almonds. Drizzle more lemon vinaigrette over the top if desired and finish by topping with microgreens. Season with flaky sea salt to taste, if using, then serve immediately for best freshness and texture.
Notes
- Use a gentle toss to avoid bruising delicate lettuce leaves.
- Lemon vinaigrette recipe is needed separately as it is only referenced as half recipe.
- Roasted tamari almonds add a savory umami crunch—don’t skip roasting for best flavor.
- Flaky sea salt is optional but enhances the salad’s texture and flavor contrast.
- Serve immediately after assembly to maintain crisp textures and vibrant colors.
