If you’re looking for a salad that’s fresh, crunchy, and bursting with flavor, you’re in the right spot. I absolutely love this Simple Green Salad with Lemon Vinaigrette, Roasted Tamari Almonds, and Fresh Avocado Recipe because it’s so simple to put together yet feels special enough to impress at any meal. Crisp lettuce, tangy lemon dressing, nutty tamari-roasted almonds, and creamy avocado come together in a way that’s just downright addicting. Stick with me—I’m going to share everything you need to nail this salad every single time!
Why You’ll Love This Recipe
- Freshness meets crunch: The crisp lettuce paired with the roasted tamari almonds gives every bite exciting texture.
- Easy and quick: It only takes about 15 minutes of prep plus roasting the almonds, perfect for busy days.
- Versatile and light: This salad goes with almost anything, making it my go-to side dish for all occasions.
- Zesty lemon vinaigrette: The bright dressing ties everything together and leaves you wanting more.
Ingredients You’ll Need
These ingredients combine classic fresh salad flavors with a fun twist thanks to the roasted tamari almonds and creamy avocado. I always recommend using soft, buttery lettuce like butter lettuce for that melt-in-your-mouth feel, and fresh, firm avocados to add richness without overpowering the salad.
- Soft Lettuce (butter lettuce or similar): Choose tender leaves to create a delicate base that soaks up the vinaigrette beautifully.
- Lemon Vinaigrette: A zesty and bright dressing that freshens up every bite—half the recipe is perfect here.
- Persian Cucumber: Thinly sliced for crunchy, refreshing bursts that balance creamier textures.
- Parmesan Cheese (shaved): Adds a subtle salty tang and a bit of richness without overwhelming the salad.
- Pepitas: These roasted pumpkin seeds offer crunch and a slightly nutty flavor that complements the almonds nicely.
- Avocado: Thin slices bring creamy, buttery goodness that’s both satisfying and healthy.
- Microgreens: A garnish that adds freshness and a little color pop, plus a subtle peppery flavor if you choose the right variety.
- Flaky Sea Salt (optional): Sprinkled on at the end, it elevates the flavor with delicate bursts of saltiness.
- Raw Almonds: Coated in tamari and roasted to bring deep, savory crunchiness perfect for this salad.
- Tamari: Use it to roast the almonds—it adds an umami punch and beautiful glaze that truly elevates the nuts.
Variations
I love that this Simple Green Salad with Lemon Vinaigrette, Roasted Tamari Almonds, and Fresh Avocado Recipe is a wonderful canvas for your creativity. Feel free to swap out ingredients or add a protein to make it your own. Here’s what I’ve experimented with most recently:
- Greens Swap: I’ve replaced butter lettuce with baby kale for a slightly earthier flavor and sturdier texture, which works great for heartier meals.
- Nut Variations: Sometimes I use cashews or walnuts instead of almonds—just roast them the same way with tamari for that crave-worthy umami flavor.
- Extra Protein: Grilled chicken or chickpeas tossed in adds a satisfying punch, turning this side salad into a meal.
- Dressing Twist: Adding a bit of honey or Dijon mustard to the lemon vinaigrette gives it a little extra depth, especially if you like a slightly sweet-tangy balance.
How to Make Simple Green Salad with Lemon Vinaigrette, Roasted Tamari Almonds, and Fresh Avocado Recipe
Step 1: Roast the Tamari Almonds to Perfection
This is the magic touch that takes this simple salad to the next level. Start by preheating your oven to 350°F and lining a baking sheet with parchment paper—that keeps cleanup easy. Toss your raw almonds with tamari right on the sheet so every nut gets that glossy, savory coating. Pop them in the oven for about 10 to 14 minutes, watching carefully toward the end so they don’t burn. They should be fragrant and lightly browned. Then, let them cool for about 5 minutes; this step gives them a lovely crunch without oily residue.
Step 2: Assemble the Fresh Salad Base
While the almonds roast, grab a large bowl and gently toss your soft lettuce with a few spoonfuls of that zesty lemon vinaigrette. Be gentle here—you want to lightly coat the leaves without sogginess. Next, add thin slices of Persian cucumber for crunch and shaved Parmesan to introduce that subtle salty richness. Toss again lightly to distribute everything evenly.
Step 3: Layer in the Avocado, Pepitas, and Roasted Almonds
The ripe avocado slices should go on last, so they retain their creamy texture and bright color. Then sprinkle pepitas and those warm, roasted tamari almonds your just made for bursts of nutty crunch throughout. Drizzle a bit more lemon vinaigrette for good measure and sprinkle microgreens on top as a final fresh flourish. If you like, finish with just a pinch of flaky sea salt. Now, give it a gentle toss to combine all those wonderful flavors but don’t overmix—you want to keep the avocado intact.
Pro Tips for Making Simple Green Salad with Lemon Vinaigrette, Roasted Tamari Almonds, and Fresh Avocado Recipe
- Roast Nuts Evenly: Spread your almonds in a single layer and toss halfway through baking for uniform browning and crunch.
- Dress Salad Just Before Serving: I learned the hard way—lettuce gets soggy fast, so toss with vinaigrette right before plating.
- Use Ripe But Firm Avocados: This keeps slices intact and creamy without turning mushy.
- Save Some Nuts for Garnish: Keeping a few almonds whole on top adds an inviting crunch and vibrant look.
How to Serve Simple Green Salad with Lemon Vinaigrette, Roasted Tamari Almonds, and Fresh Avocado Recipe
Garnishes
I usually finish this salad with a sprinkle of microgreens for that fresh, peppery note and a light dusting of flaky sea salt to make all the flavors pop. You could also add a few lemon zest curls for extra brightness and a beautiful color contrast. Parmesan shavings add elegance and extra cheesy goodness.
Side Dishes
This salad is such a versatile side. My family goes crazy for it alongside grilled salmon or roasted chicken. It also brightens up a simple pasta dinner or pairs beautifully with a warm grain bowl. When I’m keeping it vegetarian, serving it with a lentil stew or savory quiche makes a complete and satisfying meal.
Creative Ways to Present
For dinner parties, I like to serve this salad in individual clear glass bowls to showcase those gorgeous layers—the green leaves, the avocado slices, and vibrant microgreens. If you want to get fancy, arranging the avocado and cucumbers in a spiral over the lettuce makes for a stunning, photogenic presentation.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (Rare in my house!), store the dressing separately if possible—this prevents the lettuce from wilting. The salad ingredients themselves keep well for about 1 day refrigerated in an airtight container. Add sliced avocado last minute to keep it from browning.
Freezing
I don’t recommend freezing this salad; lettuce and avocado don’t freeze well. The texture and flavor would suffer too much, so enjoy it fresh for best results!
Reheating
This salad is meant to be served cold and fresh, so reheating isn’t necessary or advised. If you want to keep the warm nutty flavor, roast fresh almonds before assembling each time!
FAQs
-
Can I use other types of nuts instead of almonds?
Absolutely! Cashews, walnuts, or pecans roasted with tamari work beautifully in this salad. Just adjust roasting times slightly based on nut size and oil content to avoid burning.
-
How do I prevent the avocado from browning?
Using ripe but firm avocados helps a lot. Also, slice the avocado just before serving and toss gently. If you need to prep earlier, squeeze a little lemon juice over the slices to slow browning.
-
Can I make the lemon vinaigrette ahead of time?
Yes, the lemon vinaigrette tastes even better after sitting for a few hours as the flavors meld. Store it in an airtight container in the fridge and give it a good shake before using.
-
Is this salad suitable for vegan diets?
Definitely! Just skip the Parmesan cheese or replace it with a vegan cheese alternative or nutritional yeast for that salty flavor punch.
-
What kind of lettuce is best for this salad?
Soft lettuces like butter lettuce or Boston lettuce are lovely because they’re tender and soak up the dressing nicely while adding a delicate texture. Romaine can work but is sturdier and less tender.
Final Thoughts
When I first tried this Simple Green Salad with Lemon Vinaigrette, Roasted Tamari Almonds, and Fresh Avocado Recipe, it instantly became one of my favorites. It’s the kind of salad that feels fresh and elegant yet comes together so quickly, you’ll want to make it again and again. I hope you love it as much as my family and I do—give it a try next time you want a light, flavorful side that’s a little special. You’ll find it’s surprisingly satisfying and endlessly adaptable to your taste.
Print
Simple Green Salad with Lemon Vinaigrette, Roasted Tamari Almonds, and Fresh Avocado Recipe
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A light and refreshing Simple Green Salad featuring soft butter lettuce, crisp cucumber, creamy avocado, and crunchy tamari-roasted almonds, all tossed in a zesty lemon vinaigrette and topped with shaved Parmesan, pepitas, and microgreens. Perfect as a versatile side dish to complement a wide variety of meals.
Ingredients
Salad
- 2 small heads of soft lettuce (butter lettuce or similar)
- 1 Persian cucumber, thinly sliced
- ¼ cup shaved Parmesan cheese
- 2 tablespoons pepitas
- 1 avocado, thinly sliced
- ¼ cup microgreens
- Flaky sea salt (optional)
Lemon Vinaigrette (half recipe)
- Use half the amount of your preferred lemon vinaigrette recipe
Roasted Tamari Almonds
- ½ cup raw almonds
- ½ tablespoon tamari
Instructions
- Roast the almonds: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Place the raw almonds on the sheet and toss them evenly with the tamari. Bake in the preheated oven for 10 to 14 minutes or until the almonds are nicely browned and aromatic. Remove from the oven and let them cool on the baking sheet for 5 minutes.
- Assemble the salad: In a large salad bowl, toss the soft lettuce with a few spoonfuls of lemon vinaigrette to lightly dress the greens. Add the thinly sliced Persian cucumber, shaved Parmesan cheese, pepitas, sliced avocado, and the cooled tamari-roasted almonds to the bowl. Drizzle with additional lemon vinaigrette to taste and gently toss to combine all ingredients evenly.
- Finish and serve: Top the salad with fresh microgreens for a pop of color and texture. Season the assembled salad lightly with flaky sea salt if desired. Serve immediately to enjoy the crisp and fresh flavors at their best.
Notes
- This simple green salad is light, refreshing, and delicious.
- It is an ideal side salad because it pairs well with almost any main dish.
- Adjust the amount of lemon vinaigrette to your taste preference for acidity and brightness.
- Use butter lettuce or similar soft lettuce for the best texture.
- The roasted tamari almonds add a savory crunch and umami note to the salad.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 7mg
