Minty green olive-celery salsa
by Megan Porta
2 tablespoons extra-virgin olive oil
2 garlic cloves, lightly smashed and peeled
1 cup finely diced celery
1 cup finely chopped pitted green olives
2 tablespoons drained capers, chopped
2 tablespoons chopped mint
Freshly ground pepper
Such beautiful and delicious chemical free vegetables from Lovebrook. A rainbow in your bowl for every day of the week!
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