Fresh From The Garden Toss
By: Joanne Weir courtesy Lindsay Olives
Highly versatile, you can toss this over lettuce, short tubular pasta such as Penne or Rigatoni to be served hot or cold (add a little extra olive oil if served cold) or grilled boneless chicken that’s been sliced.
Notes
Lettuce: Spring Mix OR Fresh Herb Salad
Grain: Short, tubular pasta such as Penne or Rigatoni - could be served hot or cold (add a little extra olive oil)
Protein: Grilled Boneless Chicken Breast (sliced)
Makes approximately 5 cups
Serving size: 1/2 cup
Courtesy Lindsay Olives
Preparation Time30 min
Ingredients
- 1 6-ounce can Lindsay® Black Ripe Pitted Olives or Lindsay® Naturals Green Ripe California Pitted Olives, drained, coarsely chopped
- 1 small celery stalk, cut into 1/2-inch dice (about 1/2 cup)
- 1 medium carrot, cut into 1/2-inch dice (about 1/2 cup)
- 1/4 Maui or other sweet onion, cut into 1/2-inch dice (about 1/2 cup)
- 1/2 cucumber, peeled and seeded, cut into 1/2-inch dice (about 1 cup)
- 1 small green zucchini, unpeeled, cut into 1/2-inch dice (about 3/4 cup)
- 1 small yellow squash, unpeeled, cut into 1/2-inch dice (about 3/4 cup)
- 12 cherry tomatoes, halved (about 2/3 cup)
- 2 tablespoon chopped fresh parsley
- 2 tablespoon fresh chives, thinly sliced or 2 tablespoons dried chives
- 1 tablespoon finely shredded lemon peel
- 2 tablespoon freshly squeezed lemon juice
- 4 tablespoon extra virgin olive oil
- Salt and freshly ground black pepper to taste
Instructions
- 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.