Ingredients
Dressing
- 3 large garlic cloves
- 1/4 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon Aleppo pepper
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Salad
- 1/2 cup slivered almonds
- 1 bunch celery (about 10 to 12 stalks), thinly sliced, leaves reserved
- 3 scallions, white and green parts thinly sliced
- 1/3 cup chopped fresh mint leaves, plus more for garnish
Instructions
- Make the dressing: Peel and finely mince the garlic cloves. Using the flat side of your knife, drag it across the minced garlic multiple times to create a smooth paste. In a medium bowl, combine the garlic paste with Greek yogurt, lemon juice, olive oil, Aleppo pepper, kosher salt, and freshly ground black pepper. Whisk until well combined.
- Toast the nuts: Heat a small dry skillet over medium heat. Add the slivered almonds and toss occasionally for 2 to 4 minutes until they turn golden brown and fragrant. Transfer them to a plate to cool completely.
- Make the salad: Add the thinly sliced celery stalks, scallions, and chopped fresh mint to the bowl with the dressing. Reserve two tablespoons of the toasted slivered almonds for garnish, then add the remaining almonds to the bowl. Use a rubber spatula to stir and coat all the vegetables evenly with the dressing. Garnish the salad with additional mint leaves, the reserved almonds, and 1/3 cup roughly chopped celery leaves. Serve immediately.
Notes
- Use fresh celery stalks for the best crunch and flavor.
- Aleppo pepper can be substituted with smoked paprika or red pepper flakes if unavailable.
- To make it vegan, substitute Greek yogurt with a plant-based yogurt alternative.
- Serve the salad immediately to maintain the crisp texture of the celery and almonds.
- To save time, garlic paste can be made in advance and stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat
