-
Ingredients (yields 2 servings)
- 2 C baby spinach or baby kale
- 2 Persian cucumbers, cubed
- 10-15 assorted olives (green, black, Kalamata)
- 1/4 C pine nuts or cashews
- 1 tbsp olive oil
Persian cucumbers and olives salad
A great side dish for roasted root veggies.
250 kcal per serving
Cooking time: 15 minutes
Instructions
- Toast 1/4 C of pine nuts or cashews.
- Roughly chop 2 C of baby spinach or kale.
- Cube 2 Persian cucumbers and slice 10-15 assorted olives.
- Mix everything with 1 tbsp of olive oil in a big bowl.