Simple Green Salad with Avocado and Almonds
With buttery soft lettuce, crunchy pepitas, creamy avocado, and the unexpected flavor punch of roasted tamari almonds, this bowl of greens is full of balance and bite – proof that simple can be seriously satisfying.
Ingredients
For the Salad:
- 1 small head soft lettuce like butter or Bibb, torn into bite-sized pieces
- 1 Persian cucumber thinly sliced
- 1 ripe avocado thinly sliced
- 2 tablespoons shaved Parmesan cheese
- 2 tablespoons roasted pepitas pumpkin seeds
- 2 tablespoons roasted Tamari almonds roughly chopped
- A small handful of microgreens optional
- Flaky sea salt to taste (optional)
Optional Dressing Simple Lemon-Olive Oil Vinaigrette
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Step 1: Wash and gently dry the lettuce and microgreens. Arrange in a large salad bowl or plate.
- Step 2: Add sliced cucumber, avocado, and Parmesan cheese evenly over the greens.
- Step 3: Sprinkle with pepitas and chopped tamari almonds.
- Step 4: In a small bowl or jar, whisk together olive oil, lemon juice, mustard, salt, and pepper. Drizzle the dressing over the salad just before serving.
- Step 5: Finish with a pinch of flaky sea salt if desired and is ready to serve.
Notes
Why You'll Love This Salad
- Ready in 10 minutes
- A great mix of creamy, crunchy, salty, and fresh
- Healthy fats and fiber-rich ingredients
- No cooking required
- Easily customizable with seasonal add-ins
Suggested Variations
- Add Protein: Top with grilled chicken, boiled eggs, chickpeas, or smoked salmon.
- Try a Different Cheese: Swap Parmesan with crumbled goat cheese or feta.
- Change the Nuts: Use roasted cashews, walnuts, or pistachios instead of tamari almonds.
- Make it Vegan: Skip the cheese or use a vegan alternative.