- 1 lemon, unpeeled
- 1/3 cup chopped almonds
- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1 1/2 cups green olives, pitted and sliced
- Thinly slice the lemon and remove the seeds. Finely chop the slices.
- In a bowl, combine the lemon, almonds, oil, 1/4 teaspoon salt, 1/8 teaspoon pepper, and olives. Serve with chicken or pork.