Ingredients
- 1 cup mixed olives (green and black)
- 1 cup pomegranate seeds
- ½ cup chopped walnuts
- ¼ cup finely diced red onion
- 3 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
Instructions
- Rinse olives under cold water to remove excess brine and chop if desired.
- In a large bowl, combine olives, pomegranate seeds, walnuts, and diced red onion.
- In a small bowl, whisk together olive oil and lemon juice until smooth.
- Pour the dressing over the salad and toss gently to combine.
- Adjust seasoning with more lemon juice or a pinch of salt to taste.
- Serve immediately or chill for enhanced flavor blending.
Notes
- Use pitted olives to save time and effort.
- Add crumbled feta or fresh herbs like mint or parsley for extra flavor.
- Best served cold and does not require reheating.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 320mg
- Fat: 19g
- Saturated Fat: 2.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
