grilled tomato and avocado salad

While I am enjoying myself in Rome and Ireland, I scheduled several posts for you all to enjoy.  By "several" I mean two, so don't get too excited ;).  I will probably pop in to blog here and there when I have WiFi and time.

I love fried green tomatoes. Fried vegetables are just so.good.  But they probably aren't the healthiest.  I wanted to do a pan "fried" green tomato to "health it up" but decided to be really good  and go with grilled green tomatoes.  That MyFitnessPal app will keep you on your toes and prevent the slippery slope of fried vegetables....

Anyways, grilling the tomatoes was a really good idea.  Or "brilliant" as my husband might say. {Except he wouldn't say "brilliant" to this salad because he prefers meat in all meals.} I also had an avocado that was waiting to be devoured, so I grilled that up too and had such a good lunch.

I really like warm things on salads.  Typing it out makes it sound kind of gross, but it's not. Kind of like the word moist.  It sounds really gross but a moist cake is delicious.

Ok, sorry - salad recipe...here you go.  

grilled tomato and avocado salad {makes one large salad}
-1 large green tomato - cut into thick slices
-1/2 a large avocado - cut into thick slices
-salad greens {whatever you have is fine}
-a little {like half an ounce} of shredded cheese.  I used danish havarti {OBSESSED!} but fresh parm or ricotta would both be good
-lemon juice from a few wedges of lemon
-a tiny drizzle of olive oil
-a tiny drizzle of honey 
-salt and pepper

1. Salt and pepper the tomato and avocado slices and grill. The tomatoes will take a little longer than the avocados so you might want to start with those.
2. Top a plate with salad greens, the warm tomato and avocado slices, and sprinkle on the cheese.  It will melt and be extra amazing.  Top the salad off with the lemon juice, olive oil, and a tiny drizzle of honey.  Yeah, I like to put sugar on my salads...but just a little and it makes such a difference - enjoy!

caprese and kale salad

Caprese salad is one of my most favorite salads ever.  It is perfect in the summer when tomatoes are at their best.  Lately I have been building this simple and delicious salad on a bed of kale.  The kale adds a nice crunch and makes me feel a little healthier.  If you aren't a kale fan, use any green you love.

I always top my caprese salads with a splash of balsamic vinegar, a tiny drizzle of olive oil, and sea salt. When Olivari Olive Oil asked me to try out their oil and post on the little things in life for their "year of the little" campaign, I knew I had to share this salad.  It is so simple, yet so amazing.  Totally one of the little things in life that makes me happy :).

caprese and kale salad {serves one}
-a cup {or more} of chopped kale 
-1 large tomato {I have been buying and loving heirlooms this summer}
-1 ounce of fresh mozzarella
-fresh basil {I like a lot}
-a splash of balsamic vinegar
-a tiny drizzle of olive oil {I use about two teaspoons}
-sea salt

To make this salad, just pile the kale onto a plate and top with sliced tomato, mozzarella, and chopped fresh basil.  Drizzle the balsamic and olive oil over the salad and sprinkle on a little bit of sea salt.

Olivari Olive Oil is celebrating "One Year of Little". Visit their Facebook page to learn why the little things are everything.

This is a sponsored conversation written by me on behalf of Olivari . The opinions and text are all mine.

Roasted Tomato and Red Pepper Soup

This soup is low maintenance, full of flavor, and low fat.  You can't go wrong!

Roasted Tomato and Red Pepper {makes 4 small servings}
-1 pound of tomatoes {I used a pack of Trader Joe's heirloom tomatoes}
-1 large red bell pepper
-1 large onion
-1/2 teaspoon garlic powder
-1 teaspoon dry oregano {fresh or dry}
-1 teaspoon basil {fresh or dry.....if you use fresh, use a small handful}
-a little olive oil
-salt and pepper
-1/4 cup low fat evaporated milk
-about 2 cups vegetable or chicken broth


1. Cut the tomatoes, red pepper, and onion into large pieces and spread out on a baking pan that is lined with foil.  Drizzle about a tablespoon of olive oil over the veggies and sprinkle a little salt, pepper, and the garlic powder on top.  Toss the veggies so all are well coated and bake in a 375 degree oven for about 30 minutes {until everything is tender}.
2. Remove pan from oven and set aside so that it can cool for about 20 minutes.
3. Spoon the roasted veggies into a blender and add about a cup of broth - just enough to get the blender going.  Blend until smooth {be careful if the vegetables are still hot}.
4. Pour the blended mixture into a large pot and add the evaporated milk and another cup of broth {or however much you need to achieve you desired thickness}.  Also stir in the oregano, basil, and some salt and pepper.  Bring the pot to a simmer, taste, and adjust seasonings if necessary.


I ate mine with a mozzarella and goat cheese grilled cheese on a thin bagel - yum!