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Simple Green Salad with Lemon Vinaigrette, Tamari Almonds, and Fresh Veggies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 9 reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 14 minutes
  • Total Time: 29 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Description

This simple green salad is a light, refreshing, and delicious side dish that pairs effortlessly with a variety of meals. Featuring fresh butter lettuce, crisp Persian cucumber, creamy avocado, and tangy shaved Parmesan cheese, it's enhanced with crunchy roasted tamari almonds and pepitas for a satisfying texture contrast. A bright lemon vinaigrette ties all the flavors together, making this salad an easy and nutritious addition to your table.

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 of lemon vinaigrette (ingredients not specified in the article)

Roasted Tamari Almonds

  • ½ cup raw almonds
  • ½ tablespoon tamari

Instructions

  1. Roast the almonds: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Toss the raw almonds with tamari to coat evenly and spread them in a single layer on the prepared baking sheet. Bake for 10 to 14 minutes until they turn golden brown and fragrant. Remove from the oven and allow the almonds to cool completely for about 5 minutes.
  2. Assemble the salad: In a large bowl, gently toss the butter lettuce with a few spoonfuls of the lemon vinaigrette until lightly coated. Add the thinly sliced Persian cucumber, shaved Parmesan, pepitas, sliced avocado, and the cooled tamari-roasted almonds to the bowl. Drizzle with additional lemon vinaigrette to taste and gently toss to combine all ingredients.
  3. Finish and season: Top the salad with microgreens for a fresh, vibrant touch. If desired, sprinkle flaky sea salt over the salad to enhance the flavors before serving.

Notes

  • For the lemon vinaigrette, a simple mix of lemon juice, olive oil, Dijon mustard, honey, salt, and pepper can be used if a recipe is not on hand.
  • Ensure almonds are watched carefully while roasting to prevent burning, as oven temperatures vary.
  • The salad is best served fresh to maintain the crispness of the greens and avocado.
  • Substitute pepitas with other nuts or seeds for variation.
  • The salad can be made vegan by omitting Parmesan cheese or using a plant-based alternative.

Find it online: https://suerecipe.com/simple-green-salad-with-lemon-vinaigrette-tamari-almonds-and-fresh-veggies-recipe/