Green almonds are the unripe fruit of the sweet almond tree, harvested in early spring before the inner shell hardens. They have a distinguished tart and sour taste with a crunchy shell. Green almonds are a seasonal produce mainly in the Middle East, commonly eaten raw with salt, pickled, or used in savory salads.
This vibrant green almond salad is a celebration of fresh, seasonal ingredients. Crunchy young green almonds are paired with cooling cucumbers, fragrant herbs, sweet-tart pomegranate seeds, and walnuts for depth and texture. Finished with a simple dressing, it’s light, refreshing, and packed with Mediterranean flavor.
Perfect as a side salad or a light snack on its own.
Crunchy Green Almonds Salad
Description
A crisp and refreshing green almond salad with cucumbers, fresh herbs, pomegranate seeds, and walnuts. Light, vibrant, and perfect for spring or summer meals.
Ingredients
Salad Base
Dressing
Instructions
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Prepare the ingredients:
Wash and chop cucumbers, onion and herbs. Thinly slice the green almonds
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Make the dressing
In a small bowl, whisk together olive oil, lemon juice, sumac and salt until well combined.
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Assemble and serve:
- In a large bowl, combine green almonds, cucumber, herbs, red onion, pomegranate seeds, and walnuts.
- Drizzle the dressing over the salad and toss gently to combine. Serve immediately for maximum freshness and crunch.
Note
💡 Tips & Variations
- Add feta cheese for a salty contrast
- Swap walnuts with pistachios or almonds
- Use arugula for a peppery base
- Best served fresh—green almonds lose crunch over time
