May is fresh green almond season in the Mediterranean, and we were lucky to find some in our local imports store in NJ. Growing up in the Mediterranean, fresh green almonds were everywhere in May. As kids, we gathered them by the handful and stuffed our pockets to snack on while we played. This twist on the classic cucumber-based tzatziki is fresh, crunchy, creamy and perfect for spring.
These are fresh green almonds, and this is Fresh Green Almond Tzatziki! It’s made pretty much the same way as the cucumber-based version, but with a few modifications. Growing up in the Mediterranean, fresh green almonds were everywhere in May. As kids, we gathered them by the handful and stuffed our pockets to snack on while we played. They have a crunchy, refreshing, slightly bitter taste, which contrasts beautifully with yogurt and fresh lemon zest. When in season, they make a delicious alternative to the tradition cucumber tzatziki. To make it: simply slice the almonds, fold them into yogurt with a lot of lemon zest, garlic, salt, and of course, very good extra virgin olive oil. Garnish with more sliced almonds, fresh dill, red pepper flakes, and a good drizzle of oil. Enjoy!
Author:
Ayvaco
Ingredients
2 cups fresh green almonds
3 cups whole milk greek yogurt
4-5 garlic cloves
lemon zest
salt
extra virgin olive oil
mild red pepper flake
fresh dill, chopped or torn
Directions
slice the fresh almonds
chop the garlic
add yogurt to a mixing bowl, and fold in the almonds, garlic, salt, and lemon zest until incorporated.
use a spatula to spoon the mixture onto a serving platter.
If serving immediately, garnish with fresh dill, red pepper flake, and a generous olive oil drizzle. If serving later, store in the fridge so that the yogurt can meld with the garlic and lemon zest. Garnish just before serving.
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