Ingredients
Method
- Roast the almonds: Begin by preheating the oven to 350°F. Line a baking sheet with parchment paper and spread the raw almonds in a single layer. Drizzle with tamari and toss to coat evenly. Bake for 10 to 14 minutes, or until the almonds are golden brown. Allow them to cool for about 5 minutes.
- Assemble the salad: In a large mixing bowl, toss the soft lettuce with a few spoonfuls of the lemon vinaigrette until evenly coated. Add the cucumber, Parmesan, pepitas, and avocado. Top with the roasted tamari almonds and drizzle with additional dressing. Finish by garnishing with microgreens and seasoning with flaky sea salt, if desired.