Healthy Simple Green Salad (Printable Version)
Crisp lettuce tossed with cucumber, avocado, Parmesan and toasted nuts in a bright lemon vinaigrette - ready in minutes!
# Ingredients:
→ For the Salad
01 -
2 small heads of butter lettuce or similar soft lettuce
02 -
1 Persian cucumber, thinly sliced
03 -
¼ cup shaved Parmesan cheese
04 -
2 tablespoons pepitas
05 -
1 ripe avocado, thinly sliced
06 -
¼ cup microgreens
07 -
Flaky sea salt, to taste (optional)
→ For the Roasted Tamari Almonds
08 -
½ cup raw almonds
09 -
½ tablespoon tamari
→ For the Dressing
10 -
Half recipe of Lemon Vinaigrette
# Steps:
01 -
Preheat the oven to 175°C (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.
02 -
Pull the lettuce leaves apart, wash thoroughly, and dry well using a salad spinner or clean kitchen towel.
03 -
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.
# Notes:
01 -
This salad is best assembled right before serving to prevent the lettuce from wilting and the avocado from browning.
02 -
You can prepare components ahead of time: wash and dry lettuce a day in advance (store well-wrapped in the refrigerator), roast nuts in advance (store at room temperature), and make dressing up to 3 days ahead (store in refrigerator).
03 -
For variation, try swapping Parmesan for feta or goat cheese, adding dried cranberries for sweetness, incorporating homemade croutons for extra crunch, or using different dressings like tahini or honey mustard.