POOLSIDE SNACKS
Citrus Aperol Snack Salad
Serves 4 2
small cucumbers, sliced into ½-in (1.25 cm) rounds
feta, cut into ½-in (1.25 cm) cubes
1 cup (250 ml) ¾ cup (180 ml) 2 tbsp (30 ml) 1 tbsp (15 ml) 1 tbsp (15 ml) ½ tsp (2.5 ml)
Castelvetrano olives, pitted
Aperol Aperitivo fresh lemon juice extra-virgin olive oil
flaky sea salt
freshly ground black pepper small oranges, peeled and segmented, for garnish
¼ tsp (1 ml)
2
radishes, thinly sliced into rounds, for garnish sprouts of choice, for garnish (optional)
2
1. On a large serving platter, arrange cucumbers, feta and olives in an alternating pattern to form a checkerboard effect. 2. In a small bowl, whisk Aperol, lemon juice and olive oil. Drizzle dressing over salad. Season with a sprinkle of salt and pepper. 3. Garnish with orange segments, radishes and sprouts, if desired. Serve immediately with cocktail picks.
ingredient in recipe Aperol Aperitivo $30.99 Italy 144071
pairs with recipe Te Henga Sauvignon Blanc $21.99 New Zealand 156492 Vibrant flavours of gooseberry, cut grass and juicy tropical fruits energize the cool, refreshing notes of cucumber and zesty lemon in the salad.
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