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Cucumber Celery Olive Odyssey Salad

cucumber celery olive odyssey salad
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Discover a vibrant cucumber celery olive odyssey salad that’s bursting with flavor! Try this refreshing recipe today for a nutritious meal option.

Ingredients

Scale
  • ¼ cup + 3 Tbl. olive oil, divided
  • 2 medium lemons, juice
  • 1 can (15.5 oz.) garbanzo beans, drained
  • 3 tsp. harissa, dry
  • 2 ½ cups mini cucumbers, sliced
  • 2 ½ cups celery, sliced
  • 1 cup carrots, sliced in thin rounds
  • ½ cup red onions, sliced in about 2” thin pieces
  • ½ cup green olives, with pimentos, sliced
  • ½ cup Dole Sunshine dates, diced
  • 3 green onions, with greens, sliced
  • ¼ cup radishes, sliced thinly (optional)
  • 3 Tbl. fresh lemon thyme leaves
  • ½ cup fresh basil, packed, chopped
  • 1 ½ tsp. sea salt
  • 1 ½ tsp. coarse ground pepper

Instructions

  1. In a large cast iron skillet over medium heat, put the one-fourth cup olive oil, garbanzo beans, and harissa. Blend well and cook for about five minutes until heated through. Turn off the heat and cover to keep warm.
  2. In a large mixing salad bowl, combine the mini cucumbers, celery, carrots, red onions, radishes (if using), green olives, dates, green onions, lemon thyme leaves, and fresh basil. Toss gently to blend all ingredients evenly.
  3. Add the cooked garbanzo beans to the bowl. Use a rubber spatula to scrape out all of the flavorful oil and spice mixture from the skillet into the salad bowl.
  4. Drizzle with the remaining olive oil and freshly squeezed lemon juice. Toss everything together until well combined. For best results, refrigerate for about an hour before serving to allow flavors to develop fully.

Nutrition

Find it online: https://tastyandfast.com/cucumber-celery-olive-odyssey-salad/