Name: Simple Green Salad Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: American
Ingredients: 2 small heads of soft lettuce (butter lettuce or similar); 1 Persian cucumber (thinly sliced); ¼ cup shaved Parmesan cheese; 2 tablespoons pepitas; 1 avocado (thinly sliced); ¼ cup microgreens; Flaky sea salt (optional); Lemon Vinaigrette (half recipe); ½ cup raw almonds; ½ tablespoon tamari

If you’re looking for something fresh, vibrant, and incredibly easy to pull together, this Simple Green Salad Recipe is exactly what you need. I absolutely love how this salad combines crisp lettuce, creamy avocado, and a zingy lemon vinaigrette for a dish that feels light yet deeply satisfying. Trust me, once you try this, you’ll keep coming back to it for every lunch, weeknight dinner, or even as a stunning side for special occasions.

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Why You’ll Love This Recipe

Super Simple & Quick: You’re in and out of the kitchen in under 30 minutes, making it perfect for busy days.
Crunch Meets Creaminess: The contrast between roasted almonds, pepitas, and silky avocado makes it a total flavor party.
Versatile & Crowd-Pleasing: I’ve served this alongside everything from grilled chicken to roasted veggies, and it always shines.
Healthy & Fresh: Packed with greens, good fats, and a zesty dressing, it’s as nutritious as it is tasty.

A large wooden bowl filled with fresh green mixed leafy lettuce as the base layer, topped with sliced avocado halves showing smooth, creamy green flesh, thin round cucumber slices, and scattered whole almonds. There are also some shaved white cheese pieces and green pumpkin seeds spread evenly on top. The bowl is placed on a white cloth with black stripes and surrounded by small white dishes containing almonds, pumpkin seeds, olive oil with a spoon, some leafy herbs, and wooden salad tongs. The surface beneath is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Every ingredient here plays its part to build layers of texture and flavor. Picking the freshest produce really amps up the final taste, and roasting the almonds with tamari is a trick I discovered to add a smoky-savory crunch you won’t want to miss.

Butter lettuce: Choose soft, tender heads for that lovely melt-in-your-mouth texture.
Lemon vinaigrette: The bright dressing wakes up the greens with a tangy punch.
Persian cucumber: Smaller and sweeter than regular cucumbers, perfect thinly sliced for crunch.
Parmesan cheese: Shaved for delicate bursts of salty richness.
Pepitas: These roasted pumpkin seeds add a nutty crunch that’s pure magic.
Avocado: Creamy and buttery, slices bring smoothness to every bite.
Microgreens: I love how these little guys add a peppery zest and vibrant look.
Flaky sea salt: Optional, but I sprinkle it at the end for that perfect finishing touch.
Raw almonds: Roasted with tamari for that addictive, savory twist.
Tamari: Adds umami depth during almond roasting—you can swap for soy sauce if needed.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’m all about making recipes fit your style—this Simple Green Salad Recipe is no exception. I’ve mixed things up countless times depending on what’s in my fridge or what my family’s craving, and it always adapts beautifully.

Add Protein: Throw in grilled shrimp or sliced chicken breast for a fuller meal—I discovered that topping it with warm protein keeps those greens perfectly fresh.
Switch Nuts: Pecans or walnuts work great instead of almonds if you want a different crunch.
Swap the Cheese: Feta or goat cheese can replace Parmesan for a tangier twist.
Make it Vegan: Just skip the cheese, and double up on pepitas and almonds—delicious either way!

How to Make Simple Green Salad Recipe

Step 1: Roast the Almonds with Love

Preheat your oven to 350°F and line a baking sheet with parchment paper—this keeps cleanup a breeze. Toss the raw almonds with tamari sauce so they’re evenly coated; this little trick adds savory depth you don’t get otherwise. Roast them for about 10 to 14 minutes, keeping a close eye—they’ll become fragrant and lightly browned. Once out, give them a few minutes to cool so they crisp up nicely. I’ve learned the hard way that roasting too long makes them bitter, so timing is key here!

Step 2: Toss the Base Greens

In a large bowl, gently toss the butter lettuce with a few spoonfuls of your lemon vinaigrette. Don’t overdress at this stage—you want just a light coating that wakes up the leaves without making the salad soggy. As someone who’s struggled with limp salads, I always add dressing gradually and toss gently with clean hands or tongs.

Step 3: Layer in the Yum

Next, add the thinly sliced Persian cucumber, shaved Parmesan, pepitas, creamy avocado slices, and the now-cool tamari almonds. Drizzle a little more lemon vinaigrette on top to tie those flavors together. Finally, sprinkle microgreens over everything and season with flaky sea salt if you love that extra bit of crunch and flavor pop. I find this layering technique helps the salad look vibrant and inviting every single time.

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Pro Tips for Making Simple Green Salad Recipe

Don’t Overdress the Greens: Adding vinaigrette a little at a time keeps leaves from wilting or getting soggy.
Roast Almonds with Care: Watch the almonds closely in the oven to prevent burning—they shift from toasty to bitter fast.
Use Fresh Citrus Juice: Fresh lemon juice in your vinaigrette brightens this salad way better than bottled alternatives.
Sliced Avocado Trick: Slice avocado just before serving to keep it from browning and losing that creamy texture.

How to Serve Simple Green Salad Recipe

A fresh salad is shown in a white bowl inside a wooden larger bowl, layered with bright green lettuce leaves forming the base. On top, there are thin light green cucumber slices, pieces of pale creamy cheese scattered unevenly, and whole brown almonds sprinkled across. Small green pumpkin seeds and tiny purple leaves add color and texture throughout the salad. The wooden bowl sits on a white marbled surface with some almonds scattered nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this salad off with microgreens for a pop of color and a subtle peppery flavor. A final sprinkle of flaky sea salt takes everything up a notch, giving just that perfect little crunch you didn’t know you needed until now.

Side Dishes

Over the years, I’ve paired this salad with grilled salmon, roasted chicken, and even simple pasta dishes. It’s such a flexible side that feels fresh without competing with the main event. My family especially likes it alongside our favorite lemon herb chicken—it’s a combo that never disappoints.

Creative Ways to Present

For a dinner party, I’ve arranged the salad on large individual plates, making sure to fan out the avocado and Parmesan so every bite looks intentional. Sometimes I add edible flowers or sprinkle pomegranate seeds for a festive flair that makes the salad feel extra special.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the salad components separately if possible—keep the greens and dressing apart from the avocado and nuts. I usually keep the dressed greens in an airtight container but add avocado fresh the next day to avoid browning. Almonds and pepitas stay crunchy in a small sealed jar on the side.

Freezing

This one’s a no-go for freezing, unfortunately. Lettuce and avocado don’t keep quality at all after freezing, so it’s best enjoyed fresh or refrigerated for a short time.

Reheating

Since this salad is best fresh, reheating isn’t really applicable. But if you roast extra almonds, they can be warmed gently in a skillet to regain that toasted crunch before adding to leftovers.

FAQs

Can I use other types of lettuce for this Simple Green Salad Recipe?

Absolutely! While butter lettuce works wonderfully due to its soft texture, you can swap in Romaine, green leaf, or even mixed baby greens depending on what you have on hand. Just keep in mind that sturdier lettuces will give a crunchier salad texture.
How do I make the lemon vinaigrette from scratch?

It’s super simple—combine fresh lemon juice, olive oil, a bit of Dijon mustard, honey or maple syrup, salt, and pepper. Whisk everything together until fully emulsified. I find that balancing the sweet and tart elements really makes the dressing pop.
What can I substitute for tamari when roasting almonds?

Soy sauce works well as a substitute; just use a gluten-free soy sauce if needed. If you want a milder flavor, a light drizzle of olive oil with a sprinkle of smoked paprika also gives a tasty twist.
Can I prepare this Simple Green Salad Recipe ahead of time?

Yes, but separately! Toss the dressing and salad greens just before serving to keep everything crisp. Roasted almonds and pepitas can be prepared a day ahead and stored in airtight containers, making your final assembly quick and easy.

Final Thoughts

This Simple Green Salad Recipe has become a go-to in my kitchen because it’s just so effortless yet delivers on freshness and flavor every time. Whether you’re making it for a quick lunch or dressing up your dinner table, I promise it’ll brighten your meal and make everyone ask for seconds. Give it a try—you might just find your new favorite salad!