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–+ servings
cucumber celery olive odyssey salad

Cucumber Celery Olive Odyssey Salad for a Fresh, Healthy Boost

Enjoy a crisp and vibrant cucumber celery olive odyssey salad packed with protein and colorful vegetables.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: Healthy
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 mini Cucumbers Use regular cucumbers if needed.
  • 2 stalks Celery Thinly sliced.
  • 2 medium Carrots Consider heirloom varieties.
  • 1/2 medium Red Onion Thinly sliced.
  • 1/2 cup Green Olives Chopped.
  • 1/4 cup Dole Sunshine Dates Chopped.
  • 2 stalks Green Onions Include white and green parts.
  • optional Radishes Omit if unavailable.
For the Chickpea Mixture
  • 1 can Chickpeas Drained.
  • 2 tablespoons Olive Oil Extra virgin recommended.
  • 1 tablespoon Harissa Adjust based on desired heat.
For Seasoning and Dressing
  • to taste Sea Salt
  • to taste Coarse Ground Pepper
  • 1 fresh Lemon Juice Preferably fresh.
  • 2 tablespoons Fresh Lemon Thyme Can substitute with dill or parsley.
  • 2 tablespoons Fresh Basil Can substitute with mint.

Equipment

  • Large Skillet
  • Salad bowl
  • knife
  • cutting board

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once shimmering, add drained chickpeas and 1 tablespoon of harissa. Cook for about 5 minutes until golden. Remove from heat and cover.
  2. Wash and slice cucumbers, celery, and carrots into thin, uniform pieces. Combine in a large salad bowl with sliced red onion, chopped olives, and chopped dates. Toss gently.
  3. Add warm chickpeas and any leftover oil into the salad bowl. Fold gently to combine.
  4. Drizzle with lemon juice. Season with salt and pepper. Stir in chopped lemon thyme and basil. Toss thoroughly.
  5. Chill the salad in the fridge for 1 hour before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 9gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 300mgPotassium: 500mgFiber: 8gSugar: 5gVitamin A: 300IUVitamin C: 10mgCalcium: 40mgIron: 2mg

Notes

For best flavor, let the salad rest in the refrigerator for at least an hour before serving. This salad stays delicious in the fridge for up to two days.

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