What to do with a cup of leftover olives? If you have ever been in this situation, you might have simply thought to eat them with slices of salami, pesto keto crackers and a chunk of agreeable cheese, but that’s where the imagination needs a little courage, to go out and make a meal out of a snack. While there are no crunchy crackers adorning this salad, there could be, if you get in the kitchen and make them yourself. With a little bit of almond flour, egg and butter – anything is possible.
Back to the salad – no cooking is required. That’s a wonderful start, because it means that we are eating raw vegetables. We all know that some vegetables are better when they are cooked, take for example carrots – which have more beta carotene available when cooked, or asparagus. When they are heated up, it becomes easier for our bodies to benefit from their nutrients. But in the case of celery and preserved olives, it makes perfect sense to eat them just as they are. The crunch of the sliced celery and pepper makes a well suited match to the softer olives drenched in a lemon and olive oil dressing.
This is a light salad that pairs well with just about any protein, should you be searching for that in the nutritional content. We just so happen to enjoy it with cumin and paprika chicken drumsticks, and we know you will too.
Celery And Olive Salad Recipe
Protein: 3g / %
Carbs: 19g / %
Fat: 43g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 3/4 cup olives, sliced
- 1/4 cup black olives, sliced
- 2 cups celery, sliced
- 1 bell pepper, diced
- 2 green onions, sliced
- 1 tomato, diced
- 1/2 cup flat leaf parsley, chopped
- 1/3 cup olive oil
- Juice and zest of 1 lemon
- Sea salt and freshly ground black pepper
- In a bowl combine olive oil, lemon juice, lemon zest, parsley, and season to taste.
- In another bowl, mix the remaining ingredients and toss gently.
- Pour the dressing over the salad, give everything a gentle mix, refrigerate or eat straight away.