In a “Hail Mary” effort to fit back into my pants before tonight’s hot date, I decided to eat something mildly healthy. As an added bonus, it’s the first day of spring and this recipe just might make me look less like Rosie O’Donnell in a bathing suit when summer rolls along.
Regarding tonight’s dinner date, I have high hopes. Supporting reasons for this include:
1. My date has not yet tried to feel me up in a dark alleyway.
2. He has not yet found my blog.
3. I am 90% certain he is not secretly gay.
4. Yesterday, an ugly bird shit on my head. Apparently this is a good omen.
With any date, it’s important to detox beforehand and wear something figure flattering, but not slutty. Which is unfortunate because I may have just eaten a slice of birthday cake and forgotten to launder half of my wardrobe. So I suppose the corset will have to do.
But even when I don’t need to squeeze into a corset, I love fresh vegetables. Not as much as I love cake, but they have their moments. This little diddy that I threw together showcases all of the fresh, flavorful, juicy, creamy, and acidic flavors that nature has to offer.
I like to consider avocado a vegetable to excuse the quantities I eat it in. In this dish, the avocado almost coats everything, giving it a luscious and rich texture that it just to die for.
To make this springtime wonder, you’ll need:
- 1 zucchini, cubed
- 1/2 avocado, cubed
- 2 tomatoes, cubed
- 1/8 c mild soft cheese, cubed (I used goat’s milk mozzarella and it was a good decision. Slightly melted with the roasted veggies and gave it a tang.)
- 1 Tbsp olive oil
- 2 tsp lime juice
- 2 Tbsp fresh basil, cut into strips
- salt & pepper to taste
Heat the olive oil in a pan over medium-low heat. Add the zucchini and cook until beginning to brown, about 5 minutes. Add the tomatoes and cook until warmed through. Combine in a bowl with avocado and cheese. Add olive oil, lime juice, salt, & pepper and mix. Top with basil ribbons.
And for the record, I am not really wearing a corset. I’ll save that for the second date.