This Antalya salad pairs tender fresh almonds with thyme and lemon for a crisp summer plate with citrus aroma.
12 min prep
Keeps the screen on · step-by-step guide · built-in timer
Halve the fresh almonds and trim the tips if any firm inner shell remains.
Wash and dry the arugula, lettuce, and fresh thyme, leaving the leaves large.
Whisk the lemon juice, olive oil, honey, and salt for 30 seconds.
Toss the greens with half of the dressing, leaving the almonds on top so they stay crisp.
Finish with fresh thyme and fine crumbled cheese, then serve without waiting.
💡 Tip: Thinly slicing the almonds balances the salad.
🍽️ Serving suggestion: Serve cool with white cheese or bread on the side.
~122
kcal calories
4
g protein
7
g carbs
9
g fat
0.1g
Sugar
0.5g
Fiber
145.8mg
Sodium
0.5g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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