Moroccan Vegetable Salad

salad olive potato passover vegetarian dinner cucumber vegan kosher for passover sugar conscious pescatarian dairy free wheat/gluten-free peanut free tree nut free soy free no sugar added kosher

Ingredients

1 large cucumber, thinly sliced

2 cold, boiled potatoes, sliced

1 each red, yellow and green bell peppers, seeded and thinly sliced

2/3 cup pitted olives

Salt (optional)

3 garlic cloves, chopped

3 scallions, sliced or 1 red onion, finely chopped

4 tablespoons olive oil

1 tablespoon white wine vinegar

Juice of 1/2 lemon

1 tablespoon chopped fresh mint leaves

1 tablespoon chopped fresh cilantro leaves

Method

1. Arrange the cucumber, potato and pepper slices, and the pitted olives on a serving plate or in a dish.

2. Season with salt, if you like. (Olives tend to be very salty so you may not wish to add any extra salt.)

3. Sprinkle the garlic, onions, olive oil, vinegar, and lemon juice over the salad. Chill for at least 1 hour. Before serving, sprinkle with the chopped mint leaves and cilantro leaves.