A long weekend at the beach and its Monday. Still here, I am sooo lucky. All I want for dinner tonight is something easy and delicious, full of greens and veggies, cool and refreshing. Can't get enough of the Indian Summer sun and sand - I know what's ready to roll around after the leaves turn and fall. I love, love, love the warmth - and dread when its time to put on coats and hats.
Here's one of my favorite dressings, if you can round up a couple of end-of-the season tomatoes, it will be even better. Top greens and lots of veggies, avocado, olives and beans for a complete meal in one bowl. Perfect wind-down to summer and HELLO to fall. (Woohoo - I won't be greeting those golden leaves in Atlanta til Thursday. Yey!)
Makes about 1 1/2 Cups, keep you leftovers for dipping later in the week.
1
Large Ripe Tomato, Seeded*
1/4
Cup Fresh Parsley, Chopped
2
TBs Fresh Basil, Chopped
1/4
Cup Balsamic Vinegar
1/2
Cup Light Olive Oil Mayonnaise
1
TB Dijon Mustard
2
Garlic Cloves, Coarsely Chopped
2
TB Extra Virgin Olive Oil
Kosher
Salt and Black Pepper
In a food
processor, puree all the ingredients except for the Oil, Salt and Pepper. With the processor
running, add the Oil slowly. Taste for Salt and Pepper.
If you need a memory jog for the best way to cut an avocado - click here!
