Best Scungilli Salad

• 16 ounces scungilli, sliced and cooked (can use canned)
• 2 stalks celery, chopped
• 1/2 cup red onion, chopped
• 2 tablespoons chopped Italian parsley (not curly!) or 2 tablespoons flat leaf parsley (not curly!)
• 8 ounces sliced and pitted black olives (drained)
• 2 tablespoons of your best olive oil
• 1 lemon, juice of, and strained
• 1 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• red pepper flakes (optional)
• 1 garlic clove, chopped finely

1. OK real easy. Rinse the canned scungilli well (I soak for a couple of seconds and then repeat one more time).
2. Take a medium mixing bowl. Add all the above ingredients; toss until mixed well.
3. Refrigerate for 30 minutes to let the flavors meld and enjoy!

scungilli, stalks celery, red onion, italian parsley, black olives, olive oil, lemon, salt, ground black pepper, red pepper, garlic

Taken from www.food.com/recipe/best-scungilli-salad-265431 (may not work)