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Olive Walnut Salad

Prepare and serve cold.

Dietary Notes

Vegan, vegetarian, dairy free, gluten free, peanut free (note, many walnuts may contain traces of peanuts)

Ingredients

  • 1 ½ cups (360 mL) sliced green olives

  • ½ cup (120 ml) walnuts

  • 4 sprigs parsley

  • 1 tablespoon (15 mL) tomato paste

  • 3 tablespoons (45 mL) olive oil

  • 1 tablespoon (15 mL) pomegranate molasses

  • ⅓ cup (80 mL) pomegranate arils to serve

Steps

  1. Put ½ (120 mL) cup walnuts in a bag and gently hit with a spoon or mallet to crush them. Do not totally pulverize, just break up into small chunks.

  2. Chop 4 sprigs of parsley finely.

  3. In a large bowl combine 1 ½ cup (360 mL) olives, ½ cup walnuts, the chopped parsley, 1 tablespoon (15 mL) tomato paste, 3 tablespoons (45 mL) olive oil, and 1 tablespoon (15 mL) pomegranate molasses. Stir to combine.

  4. Let the salad marinate for 15-20 minutes.

  5. Add ⅓ cup (80 mL) pomegranate arils and serve.


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