White Bean Salad with Hearts of Palm

Steps

1. Heat olive oil in a medium skillet over medium heat.
2. Add white parts of the green onions with a pinch of salt; cook about 2 minutes, stirring often, until starting to brown.
3. Add garlic and almonds; cook 2-3 minutes until golden and fragrant.
4. Remove skillet from heat and stir in Aleppo pepper.
5. In a medium mixing bowl, combine white beans, hearts of palm, parsley, capers, celery, and green parts of the onions.
6. Add the warm almond-oil mixture, lemon zest, lemon juice, and 1/4 tsp salt.
7. Toss gently to combine, then season with additional salt to taste.
8. Refrigerate; flavor improves as it sits. Store up to 4 days.