Effortless Green Salad (Print Version)
# Ingredients:
→ Base for the Salad
01 -
Two small heads of soft lettuce, like butter or something similar
02 -
A Persian cucumber, cut into thin rounds
03 -
A quarter cup of Parmesan, shaved
04 -
Two tablespoons of pumpkin seeds, also called pepitas
05 -
One avocado, sliced thinly
06 -
A quarter cup of tiny greens like microgreens
07 -
A pinch of flaky salt (only if you like)
→ Crunchy Tamari Almonds
08 -
Half a cup of raw whole almonds
09 -
Around half a tablespoon of tamari for flavor
→ Dressing Mix
10 -
About half a batch of lemon vinaigrette
# Instructions:
01 -
Turn your oven to 350°F (175°C) and cover a baking tray with parchment. Spread the almonds across the tray, drizzle tamari over them, and stir so they're coated well. Pop them in the oven for 10 to 14 minutes until fragrant and toasty. After baking, let them cool for five minutes before adding them in.
02 -
In a big mixing bowl, toss the lettuce leaves lightly with some of the vinaigrette. Next, add the cucumber slices, shaved Parmesan, pumpkin seeds, the almond mix after cooling, and avocado slices on top.
03 -
Pour a bit more vinaigrette on top if you want. Sprinkle with microgreens for a fresh touch, and toss in some flaky salt for a last-minute boost of flavor if you feel like it.
# Notes:
01 -
This green salad is super flexible and works with sides like grilled chicken, pasta dishes, or stews.
02 -
Make sure the lettuce stays crisp and only cut the avocado when you're ready to serve to avoid it getting brown.
03 -
You can roast the tamari almonds in advance and keep them in a closed container for up to seven days.
04 -
Don't have tamari? Use soy sauce instead, though it might change the flavor a little.