Olive Salad

Lynette !


I usually cut this recipe in half. Nice change from the usual lettuce based salad. Prep time does not include the chilling time.


★★★★★ 1 vote

20 Min
No-Cook or Other


  • 1 small
  • 1/2 lb
    fresh mushrooms, sliced
  • 2 medium
    zucchini, cubed
  • 1
    ripe avocado, peeled and chopped
  • 1 medium
    red bell pepper, chopped
  • 1 medium
    green bell pepper, chopped
  • 7 3/4 oz
    jar pimento-stuffed olives, drained and halved
  • 6 oz
    small pitted ripe olives, drained and halved (such as kalamata olives)
  • 1/2 c
    green onions, sliced
  • 1/2 c
    vegetable oil
  • 3 Tbsp
    fresh lemon juice
  • 3 Tbsp
  • 1 Tbsp
  • 2 tsp
  • 1 dash(es)
    black pepper

How to Make Olive Salad


  1. Remove the large outer leaves of the cauliflower. Break the cauliflower into flowerets.
  2. Combine flowerets, mushrooms, and the next 7 ingredients in a large bowl; toss well.
  3. Combine oil, lemon juice, vinegar, sugar, salt, and pepper in a jar. Cover tightly and shake vigorously. Pour dressing over the vegetable mixture; toss well. Cover and chill at least 4 hours.

Printable Recipe Card

About Olive Salad

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American

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