Crisp & Creamy Green Salad

🥘 Ingredients

• Little Gem or romaine lettuce 5 oz
• large or medium ripe avocado ½
• medium lemons ½
• Kosher
• medium English cucumbers ½
• roasted almonds or cashews ¼ cup
• flat-leaf parsley 1 handful
• Pickled Onions 1 forkful
• Pomegranate Tahini Dressing 2-3 tbsp

1. 1

   Gather: Little Gem or romaine lettuce , large or medium ripe avocado , medium lemons , Kosher salt and freshly cracked black pepper, medium English cucumbers , roasted almonds or cashews , flat-leaf parsley , Pickled Onions , Pomegranate Tahini Dressing .
2. 2

   Roughly chop the lettuce and add to a serving bowl.
3. 3

   Tear the 1/2 avocado into chunks with your hands (or dice with a knife).
4. 4

   Add the avocado, a small squeeze of lemon juice, and a pinch of salt to the chopped lettuce. Use your hands to gently massage the avocado into the lettuce. NOTE: If you’re making this salad again this week, save any remaining lemon for the next time you make this salad (wrap in plastic or a reusable alternative, and refrigerate).
5. 5

   Thinly slice the cucumber with a mandoline, or finely chop it. Chop the almonds/cashews, if using, as well as the parsley.
6. 6

   Add the cucumber, chopped nuts if using, Pickled Onions, and parsley to the lettuce.
7. 7

   Spoon on 2 tbsp of Pomegranate Tahini Dressing and toss well to combine. Taste, adding more dressing or lemon juice as desired. Season to taste with salt and pepper.