Fresh-from-the-Garden Olive TossPrint Recipe
At a Glance:
- Prep Time:
- 40 minutes
Fresh chives, parsley, and lively lemon peel add a little bit of “spring” to any dish you can imagine. The olive toss may be made in advance and will keep for seven days in your refrigerator.
1 cup Lindsay® Black Ripe Pitted Olives, coarsely chopped
1 cup Lindsay® Naturals Green Ripe California Pitted Olives, coarsely chopped
2 celery stalks, diced
2 medium carrots, diced
1 small Maui, Vadalia or other sweet onion, diced
1 small cucumber, peeled, seeded, and diced
2 small green zucchini squash, diced
2 small yellow squash, diced
24 cherry tomatoes, halved
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
1/2 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
2 tablespoons finely shredded lemon peel
Salt and freshly ground black pepper to taste
In a large bowl, combine olives, celery, carrots, onion, cucumber, zucchini, yellow squash, cherry tomatoes, parsley and chives. Add oil, lemon juice and lemon peel to bowl; mix well. Season to taste with salt and pepper.
Do Ahead: The Lindsay Olive Toss can be made in advance and will keep for 7 days in your refrigerator.
Nutrients Per Serving:
Nutrients per serving: Calories: 74 Calories from fat: 60 Total fat: 7g Monounsaturated fat: 5g Cholesterol: 0mg Sodium: 104mg Total carbohydrates: 4g Dietary fiber: 1g Protein: 1g