Tangy Green Almond Salad
Spring's Surprise Delight: Tangy Green Almond Salad
With the arrival of spring, crunchy green almonds start to make their appearance on market stalls—especially in the Aegean and Mediterranean regions, where they’ve been a familiar childhood snack for generations. Yet, this little gem still hasn't received the attention it deserves in global cuisine.
Today, I’ll share a fresh idea that takes green almonds beyond just sprinkling them with salt: Tangy Green Almond Salad. It’s refreshing, unique, and full of that unmistakable spring aroma. But before diving into the recipe, let’s talk a bit about green almonds…
What Are Green Almonds? Fruit or Vegetable?
Green almonds are actually immature almonds. They’re harvested in their fuzzy green pod before the fruit fully ripens and turns into the hard-shelled nut we’re familiar with. In Turkey, they’re available only for a brief period between late March and early May—making them a true seasonal specialty. Often overlooked at the market with a dismissive “They’re not ripe yet,” green almonds are in fact a powerhouse of health benefits!
Ancient Uses of Green Almonds
Green almonds were enjoyed in Ancient Greek and Roman cuisines, too! In fact, some inscriptions mention them being fermented with wine and served as a tangy meze. Surprising, right? So it turns out that green almonds weren’t just beloved by us, but also by the innovative palates of centuries past. Today, two of the most well-known green almond recipes are green almond cacık and çağla aşı recipe.
Nutritional Value and Health Benefits
Green almonds are rich in fiber, helping you feel full and supporting digestion. They also contain vitamins C and E, calcium, and magnesium. Low in calories, they’re a perfect light snack for those looking to slim down during spring. Thanks to their anti-inflammatory properties, they boost immunity and also contribute to healthy skin.
When combined with green apple, their antioxidant power doubles. Olive oil and whole-grain mustard not only enhance the flavor but also support metabolism and immune function.
Pro Tip: Prevent Browning!
Both green almonds and apples tend to brown quickly once cut and exposed to air. So make sure to toss them into the lemon mixture immediately after chopping. Lemon not only prevents browning but also balances the tangy-crisp flavor of the salad.
Letting the salad rest in the fridge for at least 30 minutes before serving doubles its flavor. As it chills, the ingredients meld together beautifully, creating a mini explosion of freshness in every crunchy bite.
Spice it Up!
Sumac, with its pomegranate-like tang, is a perfect fit for this salad. But feel free to experiment with a pinch of red pepper flakes or isot (smoked Urfa pepper) for a different twist. The isot version, in particular, pairs wonderfully with grilled meats—perfect for your next BBQ.
Green almond season may be short, but the flavors it brings are worth savoring. If you want to capture the spirit of spring on your table, head to the market and grab a few handfuls of green almonds. This salad offers a healthy, refreshing, and delightfully unconventional experience.
Enjoy the recipe…
Tangy Green Almond Salad with Video
Ingredients
- 200 g green almonds
- 1 cucumber
- 1/2 green apple
- 1 lemon
- 1 tsp whole-grain mustard
- 1 tbsp olive oil
- 1/2 tsp sumac
- Salt
Preparation
- Squeeze the lemon and add the juice to a bowl.
- Stir in the mustard, olive oil, and salt.
- Thinly slice the washed green almonds and immediately toss them in the lemon mixture.
- Dice the apple into small cubes and add it to the bowl.
- Dice the cucumber into small cubes and add it as well.
- Sprinkle in the sumac and mix everything together.
- Cover the bowl and refrigerate for about 30 minutes.
Bon appétit!