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. 

Large Ripe Tomato, Seeded*
Cup Fresh Parsley, Chopped
TBs Fresh Basil, Chopped
Cup Balsamic Vinegar
Cup Light Olive Oil Mayonnaise
TB Dijon Mustard
Garlic Cloves, Coarsely Chopped
TB Extra Virgin Olive Oil
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!

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