Make the dressing: Peel the garlic cloves then finely mince them. Take the flat side of your knife and drag it across the minced garlic multiple times until it becomes a paste. Add it to a medium bowl. Add the yogurt, lemon juice, olive oil, Aleppo pepper, kosher salt, and freshly ground black pepper to the bowl with the garlic paste. Whisk together until well combined.

Toast the nuts: Set a small dry skillet over medium heat and add the slivered almonds. Toss occasionally over the next 2 to 4 minutes, until the almonds are golden brown and fragrant. Transfer to a plate to cool.

Make the Salad: To the bowl with the dressing add the thinly sliced celery stalks, thinly sliced scallions, and chopped mint. Reserve two tablespoons of slivered almonds for garnish, add the remaining almonds to the bowl. Use a rubber spatula and stir to combine making sure you coat all the vegetables evenly. Garnish with additional mint, remaining two tablespoons of slivered almonds, and 1/3 cup roughly chopped celery leaves. Serve immediately.