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cucumber celery olive odyssey salad

Cucumber Celery Olive Odyssey Salad: A Flavorful Journey

Experience a refreshing Cucumber Celery Olive Odyssey Salad that's a feast for the eyes and packed with nutrients. Perfect for a light lunch or as a side dish.
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Prep Time 15 minutes
Cook Time 5 minutes
Chilling Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Mediterranean
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • ¼ cup Olive Oil Substitute with avocado oil for a new twist.
  • 1 can Garbanzo Beans Rinsed before using.
  • 2 mini Cucumbers Regular cucumbers can be used, peeled if preferred.
  • 2 stalks Celery Adds a juicy crunch and hydration.
  • 2 medium Carrots Any variety, especially heirloom, works well.
  • ½ medium Red Onion Feel free to swap for green onions.
  • ½ cup Green Olives With Pimentos for saltiness.
  • 6 dates Dole Sunshine Dates Can be replaced with raisins or dried apricots.
  • 2 spring Green Onions Using green tops adds extra color.
  • 5 small Radishes Optional for a peppery crunch.
  • 1 cup Fresh Basil Parsley can be an excellent substitute.
For the Dressing
  • ½ teaspoon Sea Salt Adjust to your taste preference.
  • ½ teaspoon Coarse Ground Pepper Essential seasoning.
  • 3 tablespoons Lemon Juice Fresh juice is key for brightness.
  • 1 teaspoon Harissa (Dry) Adjust quantity based on your heat preference.
  • 1 teaspoon Lemon Thyme Regular thyme can be used as an alternative.

Equipment

  • large mixing bowl
  • Cast-iron skillet

Method
 

Preparation Steps
  1. In a large cast iron skillet over medium heat, pour in olive oil, add the rinsed garbanzo beans, and sprinkle in harissa. Cook for about 5 minutes until warmed through.
  2. In a large mixing bowl, combine the chopped mini cucumbers, diced celery, shredded carrots, sliced red onions, and optional radishes. Toss together.
  3. Add the green olives, Dole Sunshine dates, and chopped green onions to the salad mixture. Stir gently to combine.
  4. Incorporate the cooked garbanzo bean mixture into the salad bowl. Toss everything together lightly.
  5. Drizzle remaining olive oil and lemon juice over the salad; season with salt and pepper. Toss again to coat evenly.
  6. Cover the bowl and refrigerate for about an hour to allow flavors to meld before serving.

Nutrition

Serving: 1servingCalories: 210kcalCarbohydrates: 22gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gSodium: 300mgPotassium: 400mgFiber: 6gSugar: 3gVitamin A: 1500IUVitamin C: 30mgCalcium: 60mgIron: 2mg

Notes

Chickpeas should be well-drained and rinsed to prevent mushy texture. Adjust spice levels as desired and let the salad chill for enhanced flavor.

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