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Simple Green Salad with Roasted Tamari Almonds and Lemon Vinaigrette Recipe

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5 from 52 reviews

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.

Ingredients

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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

  1. 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.
  2. 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.