This simple green salad is light, refreshing, and easy to prepare. With crisp lettuce, creamy avocado, crunchy tamari almonds, and a bright lemon vinaigrette, it’s the perfect side dish for any meal.

Why You’ll Love This Recipe

• Quick and easy to make
• Fresh, crisp, and full of texture
• Pairs well with a variety of main dishes
• Customizable with your favorite toppings or dressing
• Great for brunch, dinner, or cookouts

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 small heads of soft lettuce (such as butter lettuce or similar)
• 1 Persian cucumber, thinly sliced
• 1 avocado, thinly sliced
• 1/4 cup shaved Parmesan cheese
• 2 tablespoons pepitas
• 1/4 cup microgreens
• Flaky sea salt, optional

Lemon Vinaigrette (half recipe):

• (Typically made with lemon juice, olive oil, Dijon mustard, and maple syrup)

Roasted Tamari Almonds:

• 1/2 cup raw almonds
• 1/2 tablespoon tamari

Directions

1. Roast the almonds: Preheat oven to 350°F. Line a baking sheet with parchment paper. Toss almonds with tamari, spread on the sheet, and bake for 10 to 14 minutes until browned. Cool for 5 minutes.
2. Assemble the salad: In a large bowl, toss lettuce with a few spoonfuls of lemon vinaigrette. Add cucumber, avocado, Parmesan, pepitas, and tamari almonds. Drizzle with additional dressing.
3. Finish: Top with microgreens and flaky sea salt, if desired. Serve immediately.

Servings and timing

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes

Variations

• Use feta or goat cheese instead of Parmesan
• Add dried cranberries or cherries for sweetness
• Include croutons or roasted chickpeas for extra crunch
• Make it nut-free by using more pepitas or sunflower seeds
• Swap in your favorite dressing (tahini, ranch, honey mustard, etc.)
• Add more veggies like radishes, cherry tomatoes, or blanched asparagus

storage/reheating

This salad is best served fresh. However, you can prep some components in advance:

• Wash and dry lettuce a day ahead; store in fridge
• Roast almonds ahead and store at room temperature
• Make vinaigrette and refrigerate up to 3 days

Avoid assembling until just before serving to keep the lettuce crisp and the avocado from browning.

FAQs

Can I use soy sauce instead of tamari?

Yes, soy sauce is a suitable substitute. Choose low sodium if preferred.

What type of lettuce works best?

Butter lettuce (Boston or Bibb) is ideal, but romaine or tender leaf lettuces work well too.

Can I make this salad vegan?

Yes, simply omit the Parmesan or use a plant-based cheese alternative.

How do I store leftover salad?

If already dressed, leftovers should be eaten the same day. Undressed components can be stored separately.

What can I substitute for pepitas?

Sunflower seeds or chopped nuts are good alternatives.

Can I use a different nut besides almonds?

Yes, walnuts, pecans, or cashews are all great options.

Is this salad gluten-free?

Yes, if using gluten-free tamari.

What does flaky sea salt add?

It enhances the overall flavor and adds a delicate crunch.

Can I double the recipe?

Absolutely. Just scale the ingredients accordingly.

What other dressings go well with this salad?

Green goddess, Italian, tahini, or Greek dressing all work beautifully.

Conclusion

This simple green salad is a go-to favorite for its versatility and fresh flavors. Whether you’re hosting brunch, preparing dinner, or bringing a dish to a cookout, it’s an easy and elegant side that complements almost anything. Try it as is or customize it with your favorite ingredients.

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