Green almonds salad (Salatet al-lowz al-akhdar)

tob almo salad

The idea for this salad came from chef and cookbook author Marlene Mattar, one of my favorite Lebanese chefs. I, of course, had to make it my own by adding other ingredients. Her salad includes red leaf lettuce, sliced green almonds, arugula and feta cheese. I added sliced sun-dried tomatoes, purslane instead of arugula, and lupini beans (termos). 

Green almonds are in season now and sold by streetcart vendors all over Beirut; in the US, they can be found in Middle-Eastern or ethnic stores, sometimes at farmers markets. The lupini beans are sold in jars in the Middle-Eastern stores (they are very popular for a mezze) and I have also found them in Latino markets in Dallas. Any other legumes would work. The purslane is sold in Latino stores under the name verdolaga, as it is a popular herb in Mexico. This herb is also sold in major health food chains under the French name mâche. In Lebanon, it is available year-round and is tremendously popular and  always included in a fattoush salad.

The beauty of salads is how versatile they can be; I made another one later with pita croutons, sort of like a fattoush. 

INGREDIENTS:

1 cup of green almonds, sliced (sprinkle with fresh lemon as they oxidize very quickly)

1 cup of purslane or other herb such as arugula

1/3  cup of shredded sundried tomatoes

1/2 cup lupini beans or other beans

Dressing: 1/4 cup fresh lemon juice

1/3 olive oil

salt, to taste

Aleppo pepper, to taste 

1. Place all the ingredients ia a bowl; mix the dressing prior to serving and combine with the ingredients. Serve right away.

dup fatt w gren almon

apple blossoms in Deir

At least, Spring is always there, year after year. 

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14 Comments

  1. Posted April 7, 2014 at 9:11 am | Permalink

    Oh I love this recipe! And your picture of the salad is great. I love all these middle eastern metal bowl you have x

  2. Posted April 7, 2014 at 9:28 am | Permalink

    Love your photos and the bowls! I’ve never had green almonds and thought you had to peel them. Now I am intrigued and will keep my eye out for them. And now I’m craving purslane. Will have to go to my Latin market today!

  3. Posted April 7, 2014 at 9:40 am | Permalink

    What an amazing salad! I’d love to taste green almonds.

    Cheers,

    Rosa

  4. Sylva
    Posted April 7, 2014 at 9:51 am | Permalink

    Amazingly fresh, healthy, and very original.

  5. Posted April 7, 2014 at 11:08 am | Permalink

    This looks wonderful, the colors and textures are so beautiful. I’ve never had green almonds, I’m going to have to track them down!

  6. Providence
    Posted April 7, 2014 at 4:42 pm | Permalink

    I still need to figure out where to find those green almonds, they look amazing ! I’m in love with the fattoush salad, since it’s a wonderful way to use the very invasive purslane weed.
    I’m not sure however that mâche and purslane are the same. But I guess the original recipe calls for purslane, right ?

  7. Posted April 7, 2014 at 7:01 pm | Permalink

    This is a beautiful salad. The ingredients are unique and pair nicely. Green almonds? I have to keep that in mind.

    Take care.
    Velva

  8. Joumana
    Posted April 7, 2014 at 9:34 pm | Permalink

    @Providence: There are at least 200 varieties of purslane and mâche is one of them. At least, that’s my understanding/ the one used in Lebanon has thick stems, unlike mâche. I use purslane always, because mâche is too expensive! :)

  9. alice
    Posted April 7, 2014 at 10:06 pm | Permalink

    this was different from any other salad i’ve had, and it was very tasty

  10. Posted April 8, 2014 at 7:42 am | Permalink

    What a vibrant salad – these green almonds take me to my childhood; we call them cagla in Turkish, I used to love them as a snack – I haven’t seen them in England yet, would love to try your salad if I can get here, thank you

  11. Posted April 8, 2014 at 1:12 pm | Permalink

    I LOVE green almonds…sadly, they are impossible to find where I live. :-(

  12. Posted April 9, 2014 at 2:52 am | Permalink

    Wait, you can eat sliced, green almonds? What do they taste like?? Always looking for new salad ingredients. I wonder if they sell those in Sicily, will have to ask my acquired relatives.

  13. Joumana
    Posted April 9, 2014 at 4:35 am | Permalink

    @Nuts about food: they taste very crunchy and refreshing. People eat them as a mezze with a bowl of salt to dip them into.

  14. Posted April 14, 2014 at 8:42 pm | Permalink

    This looks so delicious and light, I like the unique combination of flavors. A good friend recently instagrammed a picture of these green almonds, she was so excited to have found them at a local ethnic store, I was wondering what the fuss was about!

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