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Saturday 25 July 2026 02:31:20 GMT
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This is one of those salads where the olive oil really matters. Everything else just falls into place. Crips green almonds, fresh herbs, lemon, sumac. Simple, sharp, and full of life. Made with Jenin olive oil from @canaan.palestine , where olive trees are passed down through generations and cared for like tamily. Ingredients • 1 cup fresh green almonds, thinly sliced • 1 cup purslane, whole leaves only • 1 cup Italian parsley, finely chopped • 1 cup arugula, roughly chopped •½ cup fresh mint leaves, loosely chopped •½ cup fresh oregano, chopped •½-1 small red onion, very thinly sliced •Juice of 1 lemon (about 2-3 tbsp) • 3-4 tbsp Jenin olive oil from @canaan.palestine •½-1 tsp salt or to taste • 1-2 tsp sumac Instructions 1. Prep your greens Wash and dry everything well. Thinly slice the green almonds and red onion. 2. Build the base In a large bowl, add: • green almonds • purslane • parsley arugula mint • oregano 3. Season Add the sliced onion, then sprinkle in salt and sumac. 4. Dress Pour in the lemon juice and olive oil. 5. Toss gently Mix everything just until coated and don't overwork it or the herbs will bruise. 6. Taste & adjust Adjust salt, lemon, or sumac depending on brightness. 7. Serve immediately Best eaten fresh while everything is crisp and vibrant. #salad #food #fyp #EasyRecipe #fresh @Canaan Palestine
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