Instructions

• Preheat the oven to 350°F and line a baking sheet with parchment paper. Place ½ cup raw almonds on the sheet, toss with ½ tablespoon tamari to coat, spread in a single layer, and bake 10 to 14 minutes or until lightly browned. Remove from the oven and let cool on the baking sheet for 5 minutes.
• While the almonds roast (or after they cool), wash and thoroughly dry 2 small heads of soft lettuce (butter lettuce or similar). Tear the lettuce into bite-size pieces and place in a large bowl.
• Prepare or have ready the Lemon Vinaigrette (half recipe). Add a few spoonfuls of the vinaigrette to the lettuce and toss gently to coat the leaves lightly.
• Add 1 Persian cucumber (thinly sliced), ¼ cup shaved Parmesan cheese, 2 tablespoons pepitas, 1 avocado (thinly sliced), and the cooled tamari-roasted almonds to the bowl. Toss gently to combine, adding more vinaigrette as needed to taste.
• Transfer the salad to a serving bowl or plates, top with ¼ cup microgreens, and season to taste with flaky sea salt, if desired.