Vegetables with Olivada
- Yield: 4 servings (1 cup olivada)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 223
- Total Fat
- 17
- Saturated Fat
- 2
- Carbohydrates
- 18
- Dietary Fiber
- 7
- Sugar
- 7
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 667
- Total: 5 min
- Prep: 5 min
Ingredients
Olivada:
1 can medium, pitted, black olives, drained
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1/4 cup chopped fresh flat-leaf parsley
1 small clove garlic, coarsely chopped
Salt and freshly ground black pepper
3 carrots, peeled and cut into 2 by 1/2-inch sticks
1/2 hothouse cucumber, cut into 2 by 1/2-inch sticks
1 large fennel bulb, trimmed, halved and sliced into 1/2-inch pieces
1 cup cherry tomatoes
Directions
- Place all ingredients, except the salt and pepper in the bowl of a food processor. Blend until the mixture is chunky, scraping down the inside of the bowl, if necessary. Season with salt and pepper, to taste.
- Transfer the olivada to a small dipping bowl and place on a serving platter. Arrange the carrots, cucumber, fennel, and cherry tomatoes around the olivada. Serve.