The other day I saw an intriguing salad recipe on Taste of Beirut. Joumana uses an ingredient I’m not at all used to: fresh almonds in their pods. The novelty of the thing got me excited. I wanted to taste it right away!

carrot, green almond salad à la Joumana

Luckily for me, an almond tree grows right in front of my building. Just now it’s loaded with fuzzy green almonds. I enjoy watching this tree bloom every year in late February. The blossoms are beautiful and it’s fun to watch the playful bumble-bees zooming around it from flower to flower. I never know what happens to the almond fruits later in the summer: one day they’re on the tree; the next, they’re gone. Someone must claim usufruct on the nuts each year… This year, I’m going to be the usufructuary!

fresh Potrero green almonds

On my way home from work the other day, I harvested some of the green nuts to make the salad. I posted a comment on Joumana’s food blog wondering whether green almonds taste anything like the green, raw cashews I used to eat in Brazil. It turns out they don’t. Actually, they’re just like another tropical fruit I adore: green guava. They’re both crunchy with a sweet ‘n’ sour flavor. I ate a bunch of freshly picked green almonds right off the tree. The rest are in the salad:

Carrot, Green Almond Salad à la Joumana

1 large organic carrot, julienned in the mandolin
5 green almonds, washed then cut into small rounds
1 clove garlic, crushed
4 thin slices onion
Freshly ground black pepper
Kosher salt
1 tbsp water
2½ tbsp walnut oil
Juice of 1 lemon
Dash sugar

Some lollo-rosso lettuce leaves

Toss water, walnut oil, salt, pepper, garlic, onion, lemon juice and sugar in a glass jar. Close the lid and shake for few seconds. Place julienned carrot and sliced green almonds in a bowl. Pour dressing over them and toss to combine. Serve it over the lettuce leaves. Yumm!

my usufruct almond tree with blossoms

My only issue with green almonds is their velvety, fuzzy skins. They feel just like peaches. I don’t like that texture on my food. Next time, I’m going to peel the green almonds.