Ingredients
2 small heads of soft lettuce (such as butter lettuce, Boston, Bibb, tender leaf, or romaine)
Half recipe of lemon vinaigrette
1 Persian cucumber, thinly sliced
¼ cup shaved Parmesan cheese
2 tablespoons pepitas
1 avocado, thinly sliced
¼ cup microgreens
Flaky sea salt, optional (to taste)
½ cup raw almonds for the roasted tamari almonds
½ tablespoon tamari for the roasted tamari almonds
Instructions
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper for the roasted tamari almonds. Toss the ½ cup raw almonds with the ½ tablespoon tamari, spread them out, and roast for 10 to 14 minutes until browned, then let them cool for 5 minutes. This step adds a unique, savory crunch to your salad.
1-Begin by washing and drying the 2 small heads of lettuce thoroughly to keep everything crisp.
2-In a large bowl, toss the lettuce with a few spoonfuls of the lemon vinaigrette for a fresh base.
3-Add the 1 thinly sliced Persian cucumber, ¼ cup shaved Parmesan cheese, 2 tablespoons pepitas, 1 thinly sliced avocado, and the cooled tamari almonds.
4-Drizzle more lemon vinaigrette over the top, sprinkle with ¼ cup microgreens, and season with flaky sea salt if desired.
5-Assemble the salad just before serving to maintain its freshness, especially for the avocado slices.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥬 Choose soft, crisp lettuces without discoloration for the best texture.
💧 Thoroughly wash and dry greens to prevent sogginess.
🥄 Customize with different cheeses, nuts, dried fruit, or dressings to your preference.
- Prep Time: 15 minutes
- Cooking: 14 minutes
- Cook Time: 14 minutes
- Category: Salad
- Method: Roasting and tossing
- Cuisine: American
Nutrition
- Serving Size: 1 salad serving