Green Tangy Crunch (Print Version)

# Ingredients:

→ Salad Base

01 - 1 avocado, sliced thin

02 - Flaky sea salt (optional)

03 - ¼ cup microgreens

04 - ¼ cup Parmesan, shaved

05 - 2 tablespoons pumpkin seeds (pepitas)

06 - 2 small butter lettuce heads (or similar delicate variety)

07 - 1 Persian cucumber, sliced thin

→ Roasted Tamari Almonds

08 - ½ tablespoon tamari

09 - ½ cup almonds, raw

→ Dressing

10 - Half batch of Lemon Vinaigrette

# Instructions:

01 - Heat the oven to 350°F (175°C). Cover a baking pan with parchment paper. Toss raw almonds on the pan, drizzle tamari over them, and stir to coat. Bake for about 10-14 minutes, until they smell roasted and are golden. Cool for 5 minutes before adding them to the mix.

02 - Use a roomy bowl to toss the lettuce with a few spoons of lemon vinaigrette. Next, mix in the thin cucumber slices, shaved Parmesan, pumpkin seeds, avocado slices, and cooled tamari almonds.

03 - Drizzle a bit more vinaigrette on top if you’d like. Sprinkle the microgreens for a light and fresh topping. Finish with a pinch of flaky sea salt right before digging in to boost the flavors.

# Notes:

01 - This fresh green bowl pairs wonderfully with a variety of mains, from grilled meat to pasta to thick soups.

02 - The lettuce should be crisp and vibrant, and wait to slice the avocado until right before serving to avoid browning.

03 - Make the tamari almonds ahead if you want. They're good for up to a week in an airtight container.

04 - Soy sauce can replace tamari if needed, but expect a slightly different taste.

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