Green Almond Salad

This dish brings together two places that share more than it might first seem: Palestine and Spain. While ajoblanco is traditionally associated with southern Spain, made from almonds, bread, garlic, and olive oil, it sits comfortably alongside ingredients and flavors that are deeply familiar in Palestinian kitchens.

Green almonds, on the other hand, are unmistakably tied to the Palestinian spring. They appear briefly, eaten fresh while still soft and slightly tart. Their short window makes them something to look for and to use while they last.

This recipe brings these two elements together to let each remain distinct while sharing the same plate.

Cooking with seasonality usually means working with what’s ready, rather than planning too far ahead. Ingredients like green almonds are often used simply, without much need to adjust them. Here, they are paired with a few elements that balance their sharpness and texture, without taking over.

Ajoblanco is a simple preparation, but like many simple recipes, it depends entirely on balance. Almonds give it body, bread softens and stabilizes it, garlic adds sharpness, and vinegar and lemon bring acidity.

Olive oil is what turns it into something cohesive. It binds the ingredients together, creating a smooth emulsion and adding depth without heaviness. The result is a sauce that is both light and rich at the same time.

Served cold, it becomes the base for the salad, something the other ingredients sit on rather than mix into.