Source: Lindsay®

Fresh vegetables, chives, parsley, and lively lemon zest add a little bit of spring to this bowl full of olives.

Servings

1 medium carrots , diced
2 tbsp chopped parsley
4 oz Lindsay® Large Black Ripe Pitted Olives , drained, coarsely chopped
4 oz Lindsay® Naturals Green Ripe California Pitted Olives , drained, coarsely chopped
1 medium celery stalks , diced
0.25 medium onions , diced (Maui or other sweet onion)
0.5 medium cucumber , peeled, seeded, and diced
0.75 medium zucchini , unpeeled, and diced
1 Squash, summer, all types, fresh, small , unpeeled, and diced (yellow)
1 cup fresh cherry tomatoes , 12 tomatoes cut in half
2 tbsp fresh chives , thinly sliced (or 2 tablespoons dried chives)
1 tbsp fresh lemon peel
2 tbsp fresh lemon juice
4 tbsp extra virgin olive oil
1 pinch salt (to taste)
1 pinch black pepper (to taste)

1 In a medium bowl combine olives, celery, carrot, Maui onion, cucumber, zucchini, yellow squash, cherry tomatoes, parsley and chives.
2 Add lemon peel, lemon juice and extra virgin olive oil to bowl; mix well.
3 Season to taste with salt and pepper.