Green Salad Tamari Nuts (Print Version)

# Ingredients:

→ Salad Base

01 - 1 avocado, sliced thin

02 - 1 Persian cucumber, cut into thin rounds

03 - 2 small heads of tender lettuce (like butter lettuce)

04 - 2 tablespoons pumpkin seeds (pepitas)

05 - A handful of microgreens, optional

06 - ¼ cup Parmesan, shaved

07 - A pinch of flaky sea salt, if you want

→ Roasted Tamari Almonds

08 - ½ tablespoon tamari sauce

09 - ½ cup almonds, raw

→ Dressing

10 - Half portion of lemon dressing

# Instructions:

01 - Fire up your oven to 350°F (175°C) and line a pan with parchment. Toss the almonds on the pan and mix them with tamari until they’re coated. Bake 10–14 minutes until you smell a toasty, nutty aroma. Cool them for about 5 minutes before adding to the salad.

02 - Gently toss your lettuce leaves with a few scoops of the lemon dressing in a big bowl. Add the cucumber slices and avocado, throw in the Parmesan and pumpkin seeds, then finish it off with your roasted almonds.

03 - Pour more lemon dressing on top if needed. Sprinkle with flaky sea salt and place some microgreens for a light, fresh touch. Serve right away to enjoy the best flavor.

# Notes:

01 - This refreshing green salad goes great with anything from grilled chicken to comforting soups or pasta.

02 - Get the crispiest lettuce by using super fresh, cool leaves. Slice the avocado last to keep it from browning.

03 - Roast the tamari almonds ahead of time; store them in an airtight jar for up to seven days.

04 - If you’re out of tamari, soy sauce works as a swap, but the taste will be a bit different.

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