Olive Salad with Lemon-Pomegranate Dressing

Make the dressing. In a large serving bowl, combine the pomegranate molasses, lemon juice, Urfa biber, paprika, and cumin. Whisk as you drizzle in enough oil to make a nicely emulsified dressing, about ¼ cup.

Make the salad. In the same bowl with the dressing, add the olives, shallots, tomato, bell pepper, parsley, mint, and walnuts. Mix well with a spoon.

Enjoy! Serve immediately, or cover and refrigerate for up to 3 days.

Notes:
No salt? You can, of course, season the dressing with a small pinch of salt. But since olives are so briney on their own, I don’t think you’ll need it.

If you buy olives with this pits: Turn this into a “smashed olive salad.” Hit the olives with the side of your knife, just like you’re smashing garlic. Then remove the pits and mix as usual.

Nutritional Info:
Calories: 181.4kcal | Carbohydrates: 15.9g | Protein: 3.1g | Fat: 13.5g | Saturated Fat: 1.6g | Polyunsaturated Fat: 5.3g | Monounsaturated Fat: 6g | Sodium: 712.4mg | Potassium: 263.6mg | Fiber: 4.1g | Sugar: 7.7g | Vitamin A: 1639.5IU | Vitamin C: 46.4mg | Calcium: 62.7mg | Iron: 1.5mg