Simple Green Salad
Total Time
29 mins
Prep Time
15 mins
Cook Time
14 mins
Rating
5 out of 5 stars
(32)
Ingredients
4 servings
- 2 small heads of soft lettuce, butter lettuce or similar
- Lemon Vinaigrette, half recipe
- 1 Persian cucumber, thinly sliced
- ¼ cup shaved Parmesan cheese
- 2 tablespoons pepitas
- 1 avocado, thinly sliced
- ¼ cup microgreens
- Flaky sea salt, optional
- ½ cup raw almonds
- ½ tablespoon tamari
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Preparation
Step 1
Roast the almonds: Preheat the oven to 350°F and line a baking sheet with parchment paper. Place the almonds on the sheet and toss with tamari. Bake for 10 to 14 minutes or until browned. Remove from the oven and let cool for 5 minutes.
Step 2
Assemble the salad: In a large bowl, toss the lettuce with a few spoonfuls of the lemon vinaigrette. Add the cucumber, parmesan, pepitas, avocado, and tamari almonds. Drizzle with more dressing and top with microgreens. Season to taste with flaky sea salt, if desired.
Step 3
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Chef's notes
Switch the cheese for salty feta or goat cheese, or skip it for a vegan option.
Add a sprinkle of dried cranberries or cherries for sweetness.
Add extra crunch with homemade croutons or crispy roasted chickpeas.
For nut-free, replace almonds with more pepitas or a mix of pepitas and sunflower seeds.
Try different dressings like green goddess, tahini, honey mustard, Italian, vegan ranch, or Greek salad dressing.
Add extra veggies such as radishes, cherry tomatoes, or julienned carrots. Blanched asparagus is a great addition in spring.
