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Cucumber Celery Olive Odyssey Salad

cucumber celery olive odyssey salad
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Discover the vibrant flavors of cucumber celery olive odyssey salad! Perfect for meals or snacks—try this refreshing recipe today!

Ingredients

Scale
  • 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
  • 1 can (15.5 oz.) garbanzo beans, drained
  • 3 tsp. harissa, dry
  • 3 Tbl. fresh lemon thyme leaves
  • ½ cup fresh basil, packed, chopped
  • ¼ cup + 3 Tbl. olive oil, divided
  • 2 medium lemons, juice
  • 1 ½ tsp. sea salt
  • 1 ½ tsp. coarse ground pepper
  • 1/4 cup radishes, sliced thinly (optional)

Instructions

  1. In a large cast iron skillet over medium heat, combine ¼ cup olive oil, garbanzo beans, and harissa. Cook for 5 minutes before removing from heat.
  2. In a mixing bowl, toss together mini cucumbers, celery, carrots, red onions, green olives, dates, green onions, thyme leaves, and basil until mixed evenly.
  3. Add the cooked garbanzo bean mixture to the vegetables using a rubber spatula to scrape every bit into the bowl.
  4. Drizzle with remaining olive oil and lemon juice; toss well. Refrigerate for about an hour before serving.

Nutrition

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