Fresh-from-the-Garden Olive TossPrint Recipe
At a Glance:
- Prep Time:
- 30 minutes
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.
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
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
Do Ahead: The Lindsay Olive Toss can be made in advance and will keep for 7 days in your refrigerator.
Nutrients Per Serving:
Calories from fat: 72
Total fat: 8g
Monounsaturated fat: 6g
Total carbohydrates: 4g
Dietary fiber: 2g
In This Recipe:
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