Green Almond & Herb Salad
Green Almond & Herb Salad
Ingredients
For the Salad
- 1 cup green almonds, thinly sliced
- 1 head romaine lettuce, large, finely chopped
- 2 Persian cucumbers, diced
- 1 bunch parsley, small, finely chopped
- 1 bunch mint, small, finely chopped
- 1 bunch oregano, small, finely chopped
- 1 handful arugula, small, roughly chopped
- 1/2 red onion, small, very thinly sliced
- 1 pomegranate, seeds removed
- 1/2 cup feta cheese, crumbled
For the Dressing
- 1 lemon juice, from 1 to 1 1/2 lemons, to taste
- 1/4 cup extra virgin olive oil
- 1 teaspoon sumac, to 2 teaspoons
- 1 salt, to taste
- 1 clove garlic, small, grated
Instructions
- 1
Finely chop the romaine lettuce and transfer it to a large mixing bowl. Add the diced Persian cucumbers, finely chopped parsley, finely chopped mint, finely chopped oregano, and roughly chopped arugula to the bowl.
⏱️ 10 min
- 2
Add the thinly sliced green almonds and very thinly sliced red onion to the bowl with the other salad ingredients. Toss lightly to distribute everything evenly.
⏱️ 5 min
- 3
Carefully remove the seeds from the pomegranate. Add the pomegranate seeds and the crumbled feta cheese to the salad. Gently fold them into the mixture.
⏱️ 5 min
- 4
In a small bowl, whisk together the lemon juice, extra virgin olive oil, sumac, salt (to taste), and grated garlic until the dressing is well combined and balanced in flavor.
⏱️ 3 min
- 5
Pour the prepared dressing over the salad. Toss gently until all the ingredients are evenly coated with the dressing. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Green Almond & Herb Salad
For the Salad
- 1 cup green almonds, thinly sliced
- 1 head romaine lettuce, large, finely chopped
- 2 Persian cucumbers, diced
- 1 bunch parsley, small, finely chopped
- 1 bunch mint, small, finely chopped
- 1 bunch oregano, small, finely chopped
- 1 handful arugula, small, roughly chopped
- 1/2 red onion, small, very thinly sliced
- 1 pomegranate, seeds removed
- 1/2 cup feta cheese, crumbled
For the Dressing
- 1 lemon juice, from 1 to 1 1/2 lemons, to taste
- 1/4 cup extra virgin olive oil
- 1 teaspoon sumac, to 2 teaspoons
- 1 salt, to taste
- 1 clove garlic, small, grated
Instructions
- 1
Finely chop the romaine lettuce and transfer it to a large mixing bowl. Add the diced Persian cucumbers, finely chopped parsley, finely chopped mint, finely chopped oregano, and roughly chopped arugula to the bowl.
⏱️ 10 min - 2
Add the thinly sliced green almonds and very thinly sliced red onion to the bowl with the other salad ingredients. Toss lightly to distribute everything evenly.
⏱️ 5 min - 3
Carefully remove the seeds from the pomegranate. Add the pomegranate seeds and the crumbled feta cheese to the salad. Gently fold them into the mixture.
⏱️ 5 min - 4
In a small bowl, whisk together the lemon juice, extra virgin olive oil, sumac, salt (to taste), and grated garlic until the dressing is well combined and balanced in flavor.
⏱️ 3 min - 5
Pour the prepared dressing over the salad. Toss gently until all the ingredients are evenly coated with the dressing. Serve immediately.
⏱️ 2 min