Ingredients
Scale
- 2 Persian cucumbers
- 5 celery stalks
- ½ medium fennel bulb
- ¼ cup fresh flat-leaf parsley
- ¼ cup fresh dill
- 2 tablespoons fresh mint
- ½ cup raw almonds
- extra virgin olive oil
- lemon juice
- lime zest and juice
Instructions
- Prepare the almonds by boiling in water for 15-20 minutes, then peel.
- Blend peeled almonds with olive oil, filtered water, lemon juice, and salt until smooth; chill until needed.
- Thinly slice cucumbers, celery, and fennel using a mandoline or sharp knife.
- In a large bowl, mix sliced vegetables with herbs, olive oil, lime zest, lime juice, salt, and pepper.
- Serve by spreading almond spread on a plate and topping with the vegetable mixture; garnish with sliced almonds if desired.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Chilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 200
- Sugar: 3g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 1g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Choose the freshest vegetables for the best flavor and crunch. Customize with additional herbs or toppings based on personal preferences. Chill the salad before serving to enhance flavor melding.
