Italian Kale and Potato Soup
Italian Kale and Potato Soup is a gluten free and whole 30 recipe with 6 servings. This main course
Garlic Oregano Olive Tapenade
Details
- Serving Size: 2
- Gluten-Free: True
- Dairy-Free: True
- Weight Watchers: 13 Points
Cuisine
- condiment
- dip
- spread
Ingredients
- 1 cup (approx. 5 oz or 140 g) pitted olives
- 1 Tablespoon fresh oregano leaves
- 2 cloves garlic (add more if you like it really garlicky)
- 2 Tablespoons extra virgin olive oil
- 1-2 zucchini
- 2 cans sardines
Instructions
Place all the ingredients into a blender and blend really well.
To serve, shred the zucchini and divide between two bowls. Top with the tapenade and sardines.
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