Green Almonds Salad with Ajoblanco
Green Almonds Salad with Ajoblanco
Ingredients
For the Ajoblanco
- 1 cup blanched almonds
- 1/4 teaspoon salt
- 1 garlic clove, peeled
- 1/2 cup soaked blanched almonds, squeezed dry
- 1/4 cup olive oil
- 1/2 cup water, as needed for consistency
For the Green Almonds Salad
- 1 cup green almonds, thinly sliced
- 1 red chili pepper, small, thinly sliced
- 1 red apple, small, thinly sliced into crescent shapes
- 1 cup mixed fresh herbs, such as parsley, mint, and basil, roughly chopped
- 4 cups mixed greens, such as arugula or baby spinach
- 1/2 cup pecans
- 1/2 lemon, juiced
- 1/4 teaspoon coarse salt
- 1/4 cup olive oil
Instructions
- 1
To prepare the Ajoblanco, combine the blanched almonds, 1/4 teaspoon salt, peeled garlic clove, and squeezed soaked blanched almonds in a food processor. Add 1/4 cup olive oil and 1/2 cup water. Blend until a smooth, creamy white sauce is formed. If the sauce is too thick, add more water, 1 tablespoon at a time, until desired consistency is reached. Set aside.
⏱️ 5 min
- 2
For the salad, in a large mixing bowl, combine the mixed greens, chopped mixed fresh herbs, thinly sliced red chili pepper, thinly sliced red apple, pecans, and thinly sliced green almonds.
⏱️ 10 min
- 3
Squeeze the juice from 1/2 lemon over the salad ingredients. Sprinkle with 1/4 teaspoon coarse salt and drizzle with 1/4 cup olive oil. Gently toss all the salad ingredients together until well combined and evenly coated.
⏱️ 5 min
- 4
To assemble, spoon a dollop of the prepared Ajoblanco onto the center of a clean serving plate. Using the back of a spoon, spread the Ajoblanco outwards to create a circular base. Carefully pile the tossed green almond salad mixture on top of the Ajoblanco base. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Green Almonds Salad with Ajoblanco
For the Ajoblanco
- 1 cup blanched almonds
- 1/4 teaspoon salt
- 1 garlic clove, peeled
- 1/2 cup soaked blanched almonds, squeezed dry
- 1/4 cup olive oil
- 1/2 cup water, as needed for consistency
For the Green Almonds Salad
- 1 cup green almonds, thinly sliced
- 1 red chili pepper, small, thinly sliced
- 1 red apple, small, thinly sliced into crescent shapes
- 1 cup mixed fresh herbs, such as parsley, mint, and basil, roughly chopped
- 4 cups mixed greens, such as arugula or baby spinach
- 1/2 cup pecans
- 1/2 lemon, juiced
- 1/4 teaspoon coarse salt
- 1/4 cup olive oil
Instructions
- 1
To prepare the Ajoblanco, combine the blanched almonds, 1/4 teaspoon salt, peeled garlic clove, and squeezed soaked blanched almonds in a food processor. Add 1/4 cup olive oil and 1/2 cup water. Blend until a smooth, creamy white sauce is formed. If the sauce is too thick, add more water, 1 tablespoon at a time, until desired consistency is reached. Set aside.
⏱️ 5 min - 2
For the salad, in a large mixing bowl, combine the mixed greens, chopped mixed fresh herbs, thinly sliced red chili pepper, thinly sliced red apple, pecans, and thinly sliced green almonds.
⏱️ 10 min - 3
Squeeze the juice from 1/2 lemon over the salad ingredients. Sprinkle with 1/4 teaspoon coarse salt and drizzle with 1/4 cup olive oil. Gently toss all the salad ingredients together until well combined and evenly coated.
⏱️ 5 min - 4
To assemble, spoon a dollop of the prepared Ajoblanco onto the center of a clean serving plate. Using the back of a spoon, spread the Ajoblanco outwards to create a circular base. Carefully pile the tossed green almond salad mixture on top of the Ajoblanco base. Serve immediately.
⏱️ 5 min