Palestinian dill, almond and cranberry salad

Hello everyone,

Here I am again after a wonderful trip to Israel, the West Bank and Jordan, from which I brought back the recipe I am presenting today. I discovered this wonder at the end of my stay, in a Palestinian restaurant in Tel Aviv.

I was intrigued by the combination off dill, almond and cranberrirs and expected to get lettuce seasoned with a dill sauce and sprinkled with almonds and cranberries. To my astonishment, a plate of finely chopped dill arrived on the table. The astonishment quickly changed into disappointment, my thought at that moment being: “Damn, I should have ordered something else.” I love dill but not to the point of eating a whole plate of it!

So I took a first bite of dill salad halfheartedly. And there, surprise! I cannot describe the sensations of my taste buds. It was delicious, the crunchiness of almonds contrasted wonderfully with the chewiness of cranberries, and the combination of the three ingredients created a subtle, amazing taste that I had never tasted before. I was hooked, and I promised myself to try to recreate this recipe as soon as I would be back to Switzerland.

I had no idea of ​​the seasoning used by the restaurant, so I decided to keep it simple: good olive oil, fresh lemon juice, crushed garlic and a little salt. I had almond sticks bought in Ramallah, Palestine, I got organic fresh dill and beautiful dried cranberries sweetened with raw cane sugar, also organic.

Dill is a plant of the Umbelliferae family, to which carrot, fennel, cumin or coriander belong. Originating from the Mediterranean basin and Central Asia, dill has been used for centuries for its flavor and its medicinal virtues. It is a strongly alkalizing food with plenty of antioxydants. It has digestive, antispasmodic, diuretic and anti-inflammatory properties. It promotes lactation, sleep and reduces intestinal gas production. So many good reasons to add dill to your dishes!

This salad will make an original and refreshing appetizer for your summer meals. You can combine it with gluten-free tabbouleh, tzatziki or hummus for a festive mezze-based meal.

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Serves 2

  • 50 gr fresh dill
  • 2 tbsp almonds sticks
  • 2 tbsp dried cranberries
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1/2 clove garlic, crushed
  • 1/4 tsp salt

Directions

In a bowl, combine oil, lemon juice, garlic and salt.
Coarsely chop the dill (stems and leaves).
Mix well all ingredients.
Serve immediately and enjoy.

I hope you will like this recipe as much as I do. I will share with you on other delicious recipes discovered during this beautiful trip very soon.

Take care,

Eleonora

Sources

wikipedia.org ; lanutrition.fr

2 Comments Add yours

  1. Joëlle says:

    I love discovering new foods! Thank you for sharing 🙂

    Liked by 1 person

    1. Eleonora says:

      You are most welcome dear Joëlle!

      Liked by 1 person

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