Fresh-from-the-Garden Olive Toss

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At a Glance:

Prep Time:

30 minutes

Servings:

10

Like a morning walk in your vegetable garden. Fresh chives, parsley, and lively lemon zest add a little bit of “spring” to any dish you can imagine.

Ingredients:

1/2 cup Lindsay® Black Ripe Pitted Olives, drained, coarsely chopped
1/2 cup Lindsay® Naturals Green Ripe California Pitted Olives, drained, coarsely chopped
1 small celery stalk, diced
1 medium carrot, diced
1/4 Maui or other sweet onion, diced
1/2 cucumber, peeled, seeded, and diced
1 small green zucchini, unpeeled, and diced
1 small yellow squash, unpeeled, and diced
12 cherry tomatoes, halved
2 tablespoons chopped fresh parsley
2 tablespoons fresh chives, thinly sliced or 2 tablespoons dried chives
1 tablespoon finely shredded lemon peel
2 tablespoons freshly squeezed lemon juice
4 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste

Directions:

In a medium bowl combine olives, celery, carrot, Maui onion, cucumber, zucchini, yellow squash, cherry tomatoes, parsley and chives.
Add lemon peel, lemon juice and extra virgin olive oil to bowl; mix well.  Season to taste with salt and pepper.

Makes approximately 5 cups
Serving Size: 1/2 cup

Kitchen Tips:

Do Ahead:  The Lindsay Olive Toss can be made in advance and will keep for 7 days in your refrigerator.

Nutrients Per Serving:

Calories: 89
Calories from fat: 72
Total fat: 8g
Monounsaturated fat: 6g
Cholesterol: 0mg
Sodium: 136mg
Total carbohydrates: 4g
Dietary fiber: 2g
Protein: 1g

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