Israeli Herb and Almond Salad (Givetch)
With a harmonious blend of fresh herbs, crunch from almonds, and a zesty dressing, this Israeli Herb and Almond Salad, also known as Givetch, is a refreshing contribution to any Mediterranean-inspired meal. Perfect for those seeking a nutrient-rich, flavorful side dish.
Equipment
- Skillet
- Large mixing bowl
- Small mixing bowl
- Whisk
- Chopping board
- Knife
Ingredients
- 1 cup whole almonds
- 2 cups fresh parsley finely chopped
- 1 cup fresh cilantro finely chopped
- 1/2 cup fresh dill finely chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes optional
- Lemon zest from one lemon
Instructions
- Begin by toasting the almonds in a dry skillet over medium heat. Stir frequently for about 5 minutes or until the almonds are golden and fragrant. Allow them to cool, then roughly chop and set aside.
- In a large mixing bowl, combine the finely chopped parsley, cilantro, and dill.
- To the herbs, add the minced garlic, lemon zest, and the toasted, chopped almonds.
- In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, sea salt, black pepper, and red pepper flakes if using.
- Pour the dressing over the herb and almond mixture and toss until everything is well coated.
- Taste and adjust the seasoning if necessary. The salad can be served immediately or allowed to sit for 10-15 minutes for the flavors to meld.
Notes
For a gluten-free version, ensure all ingredients are certified gluten-free.
This salad is best enjoyed fresh but can be refrigerated for up to 2 days.
Feel free to add additional herbs like mint or basil for a different flavor profile.