Beau is back from Canada with lots of fish, but tonight we are grilling steaks - the first Ribeyes from Weber. *SNIF* (I’m over it.) Beau has been eating fish every day for a week, so he needs red meat! He caught Northern and Walleye; was allowed to bring back eight each.
I made this salad to serve with dinner and it sounds like a winner to use with the dressing you’re talking about.
Two avocados, chunked. Cherry tomatoes, halved. Red onion, sliced thin, to taste. (I like a lot of red onion!) One small zucchini chopped. S&P and since I didn’t have your dressing, I used a light Balsamic that I had in the fridge. A balsamic reduction* would be awesome on this, too.
Toss all with the dressing and serve immediately (we’ll be eating in 30 minutes). The avocado will discolor of course, so I’m not sure this would be all that appetizing the second day, but if there are leftovers I’m going to moosh it all together and use it as a spread on pita chips or crackers.
*I make ‘The Pioneer Woman’s’ recipe for balsamic reduction; it’s easy to find on her site. I would eat my left foot if it were slathered in the stuff! ;)
I second the Bertoli brand of olive oils. Good stuff!
Bartoli was what my Dad always bought and me too.