It’s time to freshen up yourself and enjoy this garden-crisp salad with an olive oil and mint finish!
Total Time
15min
4.5
1 Rating
Author: Sear Nation
Servings:
2
Ingredients
•
1 1/2
cups
Cucumbers
•
1
cup
Cherry Tomatoes
•
3/4
cup
Pitted Spanish Black Olives
•
3
Tbsp
Fresh Parsley
•
2
tsp
Fresh Mint
•
4
Tbsp
Extra-Virgin Olive Oil
•
1
Lemon
, juiced
•
1/4
tsp
Ground Black Pepper
•
1/2
tsp
Celery Salt
Cooking Instructions
1.
Peel and cut Cucumbers (1 1/2 cups) into bite-sized cubes. Cut Cherry Tomatoes (1 cup) and Pitted Spanish Black Olives (3/4 cup) in halves. Place in a large mixing bowl.
2.
Mince up the Fresh Parsley (3 Tbsp) and Fresh Mint (2 tsp). Add to the mixing bowl.
3.
Add Extra-Virgin Olive Oil (4 Tbsp), juice of the Lemon (1), Ground Black Pepper (1/4 tsp) and Celery Salt (1/2 tsp) to the bowl and mix completely.
4.
Serve immediately! Olive oil will gel in the fridge, so this is best served right after making.
Nutrition Per Serving
CALORIES
366
FAT
35.9 g
PROTEIN
3.0 g
CARBS
15.2 g
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