We all need a good green salad recipe in our back pocket…which is why I can’t believe that in almost 10(!) years of blogging, I haven’t shared a simple green salad until today. That’s not to say that there’s a shortage of salad recipes on the site (broccoli salad, pasta salad, or avocado salad, anyone?). But it has been missing a quick, refreshing salad that you can toss together at the last minute and serve with almost anything.
Well, let me introduce you to my favorite green salad recipe. It’s simple, but it doesn’t skimp at all on texture or flavor. I toss in avocado for creamy richness, Parmesan cheese for nutty, salty flavor, and tamari roasted almonds for crunch. To bring it all together, I drizzle on my go-to lemon vinaigrette. It makes this salad zingy, bright, and oh-so-versatile. It pairs just as nicely with pasta as it does with a veggie burger, and it tastes great with classic brunch fare too. If you need a last-minute side dish to round out your Easter menu this weekend, this green salad would be perfect.
Ingredients
- 2 small heads of soft lettuce, butter lettuce or similar
- Lemon Vinaigrette, half recipe
- 1 Persian cucumber, thinly sliced
- ¼ cup shaved Parmesan cheese
- 2 tablespoons pepitas
- 1 avocado, thinly sliced
- ¼ cup microgreens
- Flaky sea salt, optional
Roasted Tamari Almonds
- ½ cup raw almonds
- ½ tablespoon tamari
Instructions
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Roast the almonds: Preheat the oven to 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.
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Assemble the salad. In a large bowl toss the lettuce with a few spoonfuls of the dressing. 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.