Ingredients
Scale
- 2 small heads of butter lettuce
- 1 Persian cucumber, thinly sliced
- 1/4 cup shaved Parmesan cheese
- 2 tbsp pepitas
- 1 avocado, thinly sliced
- 1/4 cup microgreens
- Flaky sea salt (optional)
- For the Lemon Vinaigrette:
- 1/4 cup fresh lemon juice
- 1/4 cup extra virgin olive oil
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- 1 small garlic clove, finely minced
- 1/4 tsp sea salt
- Freshly ground black pepper
- For the Roasted Tamari Almonds:
- 1/2 cup raw almonds
- 1/2 tbsp tamari or low-sodium soy sauce
Instructions
- Roast the Tamari Almonds: Preheat oven to 350°F. Toss almonds with tamari and spread on a lined baking sheet. Bake for 10-14 minutes until fragrant. Cool before chopping.
- Prepare the Lemon Vinaigrette: Whisk lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper. Slowly drizzle in olive oil, whisking until emulsified.
- Assemble the Salad: Tear lettuce into a large bowl, drizzle with dressing, and toss. Layer cucumber, Parmesan, pepitas, avocado, and tamari almonds. Garnish with microgreens and a pinch of flaky sea salt if desired. Serve immediately.
Notes
Make the dressing ahead of time for easy meal prep. Store separately and dress the salad just before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 3g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 5mg
Keywords: green salad, lemon vinaigrette, healthy salad, tamari almonds