Description
A vibrant salad featuring briny olives, juicy pomegranate seeds, and crunchy walnuts, dressed in a citrusy lemon vinaigrette.
Ingredients
Scale
- 1 cup mixed olives (green and black)
- 1/2 cup pomegranate seeds
- 1/2 cup walnuts, chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Drain and pit the olives, chop the walnuts, and measure the lemon juice.
- In a large bowl, combine the mixed olives, pomegranate seeds, and chopped walnuts. Toss gently.
- In a separate bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
- Drizzle the dressing over the salad mixture and toss gently to combine. Garnish with fresh parsley before serving.
Notes
Taste the olives before adding salt, as some can be quite salty. Store in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 3g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 2.5g
- Cholesterol: 0mg