Instructions

• Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a small bowl, toss the ½ cup raw almonds with ½ tablespoon tamari until the almonds are evenly coated.
• Spread the almonds in a single layer on the prepared baking sheet.
• Roast the almonds for 10–14 minutes, stirring or shaking the pan once halfway through, until they are lightly browned and fragrant. Watch closely near the end to avoid burning.
• Remove the almonds from the oven and let them cool for 5 minutes on the baking sheet.
• While the almonds roast, prepare the lettuce: separate the leaves from the 2 small heads of soft (butter) lettuce, tear or chop into bite-sized pieces, and rinse and dry thoroughly. Place the lettuce in a large bowl.
• Add a few spoonfuls of the half recipe of Lemon Vinaigrette to the lettuce and gently toss to coat (reserve additional vinaigrette for drizzling).
• Add the 1 Persian cucumber (thinly sliced), ¼ cup shaved Parmesan, 2 tablespoons pepitas, 1 avocado (thinly sliced), and the cooled tamari-roasted almonds to the bowl; gently toss or arrange as desired.
• Drizzle with more Lemon Vinaigrette to taste, top with ¼ cup microgreens, and season with flaky sea salt if desired. Serve immediately.