“No animal, according to the rules of animal-etiquette, is ever expected to do anything strenuous, or heroic, or even moderately active during the off-season of winter.” ― Kenneth Grahame, The Wind in the Willows
Mark and I were both working from home…
and I was looking to make a lighter lunch.
I’m working off the few pounds that the holidays gifted me and trying to keep it simple, too. I’m trying to keep with the right fats (olive oil, coconut oil, avocado) and away from ingredients that I don’t make myself.
With a couple of hard boiled eggs on hand, and lovely leaves from the CSA box, it was looking like a salad. But, it needed to be substantial enough to get us through to dinner, with no snacks.
I love the saltiness that olives bring to egg and olive salad, but I’ve only ever made it with chopped pimento-stuffed green olives and mayonnaise. This time, I thought I’d try some of the pitted black Calamata olives, and purée them with almonds for bulk and oil, instead of mayo. Here’s what I did: Egg and Calamata Olive Salad.
We didn’t miss the mayo at all.