Green Olive Salad

If you love green olives, then this is the perfect salad recipe for you. This salad also has onions, tomatoes, cucumber, lettuce, and pomegranate seeds for crunch and sweetness. It is quite filling but also light and refreshing.

For the olives in the salad, we have used Fragata Pitted Manzanilla Green Olives, provided to us by one of our partners, STO (State Trading Organization). These olives are easy to use in dishes as they are already pitted. They are also pickled, giving it a really rich flavour – great to have by itself as a snack too.

For chopping the salad ingredients, we have used the Russell Hobbs Desire Mini Chopper, also provided to us by STO. The Russell Hobbs Desire Mini Chopper comes with a storage lid and has a 1L glass chopping bowl with 500ml food capacity. It is easy to operate as it only has one button and takes only a few seconds to chop vegetables.

Serving size: 4-5

Ingredients:

• ½ medium-sized onion
• 1 medium-sized tomato
• ½ medium-sized cucumber
• 1 cup roughly chopped lettuce
• ½ cup Fragata Pitted Manzanilla Green Olives
• 1/3 cup pomegranate seeds
• 1 tsp lemon juice
• ¼ tsp salt

Instructions:

1. Roughly cut ½ medium-sized onion, 1 medium-sized tomato, and ½ medium-sized cucumber into large chunks. Set aside.
2. Add 1 cup roughly chopped lettuce to a large bowl.
3. Then, add ½ cup Fragata Pitted Manzanilla Green Olives to the Russell Hobbs Desire Mini Chopper and do 2-3 pulses to chop the olives to a medium size. This will not take more than a few seconds. Add the chopped olives to the bowl with lettuce.
4. Next, add the onions to the chopper for around 5-6 seconds. Scrape down the sides of the chopper in between for a more even chop. Then, add this to the bowl as well.
5. Lastly, add the cut tomatoes and cucumbers to the chopper and chop for a few seconds.
6. Squeeze out the excess juices with a spoon and add them to the bowl too.
7. Then, add 1/3 cup pomegranate seeds to the bowl. Mix everything well together.
8. To make the dressing, mix together 1 tsp lemon juice and ¼ tsp salt in a small bowl.
9. Add the dressing to the salad and mix well to combine. This salad is best served immediately.