It’s been a busy couple of days, and I am just getting around to blogging tonight. I am sipping on a half-caff americano at Starbucks trying to talk myself into going home to make dinner.
Yesterday, we started our day off with 3 egg omelets with spinach. We shared an orange, which was bland tasting. Bummer.
We had a few errands to run, so we decided to grab lunch out somewhere. Gary suggested going to the Panera Bread over in Plano.
We got our usual. Chicken Cobb Salad with Avocado.
The salad at this Panera Bread wasn’t quite as good as it usually is. I think maybe I’m getting burned out on their chicken cobb salad. I had a few bites of the apple, but it wasn’t sweet at all. My husband, however, got a good apple. How do you like them apples? 🙂
I had defrosted 2 chicken breasts for dinner, so that part of the meal I had figured out before we got home. I had one vine-ripened tomato, an avocado, and one zucchini that needed to be used, so I did a search online to see what I might could make with that. I came across a couple of recipes on Kalyn’s Kitchen website that gave me an idea.
The first recipe I came across was a Recipe for Lisa’s Cross-Cultural Salsa with Tomato, Avocado, Lime, and Feta. One of Kalyn’s faithful readers, Lisa, gave her the recipe. It sounds amazing, and I will definitely be trying that one in the near future, but I had no feta cheese on hand.
Kalyn mentioned another recipe of Lisa’s that she had modified called Not-so-Dumb Salad Recipe with Cucumbers, Tomatoes, Onions, Avocado, and Balsamic Vinegar. Hmm, I didn’t have cucumbers, but I did have that zucchini. I have substituted zucchini for cucumbers in other recipes, so I figured it would be fine.
The first recipe can be served over fish or poultry, and the second is meant to be served as a side dish. I wanted to serve mine over the chicken like the first recipe did, so I finely chopped the zucchini, tomato, and red onion.
What I used to make my tomato zucchini avocado salsa:
1/4 cup finely chopped red onion
1 small zucchini, halved lengthwise, quartered lengthwise, then sliced very thin
1 vine-ripened tomato, diced (about 1/2 cup)
1 small clove garlic
juice of half a large lime
1/2 tsp ground cumin
sea salt to taste
balsamic vinegar to taste
1 avocado, diced
I mixed the first 8 ingredients together, then added the avocado and gently tossed to combine.
It was okay, but could use a little tweaking. I might omit the balsamic vinegar next time, use another tomato, and add some feta cheese.
I’m exhausted and have a big day ahead tomorrow. I plan to catch up on the episode of Drop Dead Diva that I missed last night, and go to bed.
Mary@FitandFed
You really ate well, healthy fat from the avocado and a variety of protein sources including the broccoli at dinner (it has a surprising amount of protein!). Good for you for making a healthy dinner. That ‘contemplation of making dinner phase’ is a little rough sometimes, some days it would be nice just to stay at the Starbucks a little longer!
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