LEMON, ALMOND AND OLIVE RELISH
Serve with chicken or pork.
1 lemon
1/3 cup chopped almonds
3 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1 1/2 cups green olives (pitted and sliced)
Thinly slice the unpeeled lemon and remove the seeds. Finely chop the slices.
In a bowl, combine the lemon with the remaining ingredients.
Source: Real Simple Magazine, May 2006
Serve with chicken or pork.
1 lemon
1/3 cup chopped almonds
3 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1 1/2 cups green olives (pitted and sliced)
Thinly slice the unpeeled lemon and remove the seeds. Finely chop the slices.
In a bowl, combine the lemon with the remaining ingredients.
Source: Real Simple Magazine, May 2006
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Toppings - Salsas
Toppings - Salsas
- Buckaroo Bean and Bacon Salsa
- Cilantro Salsa
- Bahama Breeze Apple Mango Salsa
- Nectarine Salsa
- Grilled Peach and Red Bell Pepper Salsa
- Avocado and Corn Salsa (using oregano)
- Cilantro Salsa (using cucumber and red onion, blender)
- Salsa Fresca like Don Pablo's
- La Senorita Green Salsa for Dena
- Red Picante Salsa (Salsa Picante Roja)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute